I am in Hawaii on the Big Island along the Kona Coast.

The ocean is wherever you look – and I can’t help but think of its relation to the food traditions of these islands.

When we think of seafood we tend to think fish first. There is fish aplenty in these islands. You can be sure of that. But there is vegetation from the sea too. It has the generic and slightly unappetizing name name of seaweed, but don’t let that moniker scare you off this delicious and healthy taste treat from the sea.

But if you just can’t get past the word I suggest you get to know this vegetable by it’s Hawaiian name, limu.

Here limu traditionally meant any type of plant living in the sea. But as Hawaiian words began to find their way into the vocabulary of English speakers that came to dominate the island limu has come to be known as any type of edible seaweed, of which there are several varieties.

One of these varieties is Ogo. Now ogo is the Japanese generic word for seaweed, but it has also been adapted by English speaking Hawaiians to mean a specific type of edible seaweed.

Today I have a seaweed salad using two types of limu: ogo and arame. More specifically I’d call it a slaw, and whether you choose to call the main component of this salad limu or ogo it is worth seeking out for the briny flavor and crunchy texture it brings.

I was recently treated to an amazing meal at McCormick & Schmick’s as part of a blogger appreciation evening. And I gotta say it’s this blogger who really should be telling Mc & Schmick’s just how much I appreciated that wonderful meal.

Because we were wined and dined on nine amazing courses (plus an amuse bouche!) as well as sake and 7 appropriate and thoughtfully paired wines!

There was so much to enjoy about the evening, including the company of other LA area bloggers – some of whom I had met before as well as several new friends too. So again, my appreciation goes out to the restaurant because meeting my web-based, food-obsessed kindred is always a great way to spend the evening in my opinion.

However what I am most appreciative about is the learning experience the evening presented for me. Yes, I said learning. I doubt they considered that this to be an educational affair, but it certainly was for me. I was introduced to a new fish, one I had never enjoyed before. The fish was part of the second course, which was a trio of creative sashimi tastes.

One of the selections was called Kono Kampachi Sashimi with Avocado and Truffle. It was a luscious fatty fish served with fresh avocado slices simply dressed with a drizzle of soy sauce and a few aromatic drops of truffle oil. I must say– truffles and fish is a new experience for me. So I filed that information away, and made the trek home– fat and happy!