What fish was traditionally used for ika mata preparation in the Cook Islands?
Answer
Maroro fish (flying fish)
Historically, the indigenous choice for ika mata in the Cook Islands was the Maroro fish, commonly known as flying fish. This selection was based on local availability in the island waters. When preparing flying fish in the traditional style, the slices were substantial, usually measuring between two and two-and-a-half inches in length. A key detail of this traditional method involved leaving the skin intact on these larger slices before proceeding with the citrus and salt marination process.
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