Farm Profiles: Kauaʻi Sea Farms Oyster Operation
In the heart of an extinct volcanic caldera on the island of Kauaʻi, lies Kauaʻi Sea Farms - a Hawaiian family-owned and operated business that combines modern sustainable aquaculture practices with ancient food production philosophies. The farm is home to an East Coast species of hard-shell clams, Mercenaria mercenaria, making it the only producer of this variety in Hawaii.
Kauaʻi Sea Farms' commitment to sustainability extends beyond its clams. The farm operates its own hatchery and nursery to ensure an ongoing supply of clams, and also grows sea cucumbers and edible seaweed. Moreover, the farm's operations are all solar powered, with backup batteries and a propane generator, making it a model of eco-friendly farming.
The Nomilo family, who have held ownership of the Nomilo Fishpond for several generations, traditionally spanning over a century, also plays a significant role in the farm's operations. The Nomilo Fishpond, the only place in Hawaiʻi where Mercenaria mercenaria successfully reproduced, is part of the farm. Kauaʻi Sea Farms is committed to restorative aquaculture and the preservation of Hawaii's historic Nomilo Loko Iʻa, or Nomilo Fishpond.
Chef Roy Yamaguchi, a renowned culinary figure, has created a curried clam recipe using Nomilo clams. The recipe, which serves as a refreshing take on curried shellfish, even if Nomilo clams are not always available, includes ingredients like onions, sous vide pork belly, Portuguese sausage, Manila clams, white wine, chicken stock, and curry sauce. Lime juice is added to the Nomilo clam dish at the end, and optional garnishes include bell peppers, leeks, crispy garlic, Thai basil, and mint.
The curry sauce recipe, which makes 4 cups and can be stored for 2-3 days, includes coconut milk, red curry paste, chicken stock, brown sugar, onions, garlic, ginger, lemongrass, kaffir lime leaf, and oil.
The Tide to Table series, which profiles members of the aquaculture community, including Kauaʻi Sea Farms, highlights aquaculture as ecosystem stewardship, coastal communities, and economic opportunities. The series sheds light on the important role that farms like Kauaʻi Sea Farms play in preserving traditional food production methods while also contributing to Hawaii's economy.
In conclusion, Kauaʻi Sea Farms is a shining example of how modern sustainable aquaculture practices can be integrated with ancient food production philosophies to create a thriving and sustainable business. The Nomilo clam recipe is just one of the many ways that the farm's produce can be enjoyed, and it serves as a testament to the farm's commitment to both sustainability and culinary excellence.
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