Born and raised in Hawaii, Chef Sam Choy explains how the islanders would watch the old Hawaiian “landkeepers” take care of the environment, and how they would embrace the magic of kapu.
Kapu represents a period of time when there is no fishing, no taking from the earth. “It is when we leave the earth time to replenish itself,” Choy said. “If we keep depleting, there will be nothing left for our great great grandkids. We need to protect. We need to care. We want them to have what we are enjoying.”
Choy’s philosophy has always been like that – protecting, caring. He lives that way, he says. Keeping the ocean pristine and vibrant, allowing the nature of the ocean to be plentiful. “Living in Hawaii, you have to believe in that, we are surrounded by water, after all.”
This post is the third in a series promoting sustainable seafood.
Sam Choy’s Bow-tie Mahimahi Salad
Crusted Ahi with Roasted Garlic Tahini
Continue reading “My Interview with Chef Sam Choy on Sustainability and Poke!”
