Limu kohu is one of Hawaiʻi’s most prized edible limu. Known for its delicate, feathery appearance and distinctive flavor, it has traditionally been highly valued for dishes such as poke and remains one of the more sought-after limu used for food.
Limu kohu can grow back after harvesting. When gathered carefully, the base of the plant is left attached to the rock, allowing it to regenerate and continue growing.
Grayish-pink to vibrant pink or magenta
Intertidal and shallow subtidal waters, attached to rock
Soft, fluffy and feathery branches
Limu kohu is easily recognized by its delicate, feathery appearance. Its color can vary considerably, ranging from grayish-pink to brighter shades of pink and magenta.
It grows attached to rocks in intertidal and shallow subtidal areas, where it can be found along Hawaiʻi’s coastline.
The Hawaiian word kohu means “supreme,” a fitting name for a limu that has long been highly valued as food.
Limu kohu is considered one of the most prized edible limu in Hawaiʻi and has traditionally commanded a higher price than many other varieties. Its distinctive flavor makes it especially popular as an accompaniment to raw fish and in dishes such as poke.
When gathering limu kohu, the base of the plant should be left attached to the rock. Leaving this portion behind allows the limu to regenerate and continue growing.
Traditional and local-inspired ways to enjoy the distinctive flavor of limu kohu.
A traditional-style raw fish preparation with limu kohu, ʻinamona and green onion.
Scale the fish and remove the entrails. Cut the fish crosswise into several pieces, sprinkle with salt and refrigerate for several hours.
After refrigeration, rinse the fish to remove excess salt without washing it thoroughly. Cut into small pieces and remove the bones and skin.
Mash the fish with your fingers, gradually adding the water. Add the green onion, ʻinamona and limu kohu and mix thoroughly. Serve immediately. Chili pepper water or hot pepper sauce may be served alongside.
A warm miso soup with limu kohu, shrimp, egg and green onions.
Soak the shrimp in water for at least 15 minutes, then boil for 10 minutes or longer until tender.
Add the dissolved miso. Slowly drizzle the beaten egg into the water to create egg “flowers.” Stir gently and remove from heat. Just before serving, add the limu kohu and green onions.
Crispy, savory tuna bites made with limu kohu and a crunchy coating.
Combine all ingredients except the corn flake crumbs and oil in a medium bowl and mix well.
Shape the mixture into small balls and roll in corn flake crumbs. Fry in oil heated to 375°F until golden brown, approximately five minutes. Drain on paper towels.
To bake instead: Place in a shallow pan and add approximately ½ teaspoon oil to each portion. Bake at 450°F for about 10 minutes or until golden brown.
Maui Ocean Center is expecting higher-than-usual attendance. Prices have been adjusted to reflect this increase. We recommend purchasing tickets in advance.
