ReelFresh, a recently launched mobile app, is designed to provide a direct connection between fishermen and consumers. The app was started by Spencer VanDerKamp and Lauren Pierce, two University of Hawaii at Manoa students who won seed money from grant programs and the Pacific Asian Center for Entrepreneurship via its UH Venture Competition.
Through the app, consumers benefit from fresh seafood that’s sold within 24 hours of being caught, at a savings of an average 30%-50%.
ReelFresh informs consumers when fresh fish is caught in their region and gives them the ability to see each day’s catch (with the option to order and pay securely directly in the app). The day boat catches are sustainable, as the licensed fishers abide by strict fish handling procedures. For more information, visit reelfreshapp.com or @reelfreshapp on Instagram and Facebook.
Fifth anniversary festivities
International Market Place is celebrating its fifth anniversary this August with fun, tiki-themed events and activities.
The monthlong celebration will commemorate IMP and Waikiki’s entertainment and music scene, history and culture, while honoring influential figures like Don Ho.
The festivities will include exclusive throwback tiki cocktails at participating restaurants, live performances by local musicians, a celebration of Don Ho’s 91st birthday, a tiki cocktail competition, a special gift with purchase and more.
Visit shopinternationalmarketplace.com for details.
The whole kit, kaboodle
To celebrate its 40th anniversary, Sun Noodle just added two new ramen kits to its retail product lineup. The following flavors are available for a limited time:
• Gyokai Tonkotsu Tsukemen: This is a seafood pork dipping ramen.
Tsukemen translates to “dipping noodles,” and this kit contains a single serving of thick, chewy noodles designed to absorb and carry the seafood and pork flavors in the broth.
• Jiro-style Garlic Shoyu Ramen: Made popular by Tokyo’s Ramen Jiro, this ramen is known for its large portion of hearty, chewy noodles in a rich, savory, garlic soy sauce and pork soup base.
You can find these products in various local markets across Hawaii. Visit sunnoodle.com for more info.
Keeping track of kumu
Oceanic Institute of Hawaii Pacific University was recently awarded a nearly $300,000 grant from the National Oceanic and Atmospheric Administration’s Saltonstall-Kennedy Program for its innovative work to rejuvenate the Hawaiian goatfish —known locally as kumu — in the nearshore waters off Hawaii’s coasts. The kumu is endemic to Hawaii and is an esteemed food fish.
“Kumu is a culturally important reef species that has experienced significant population decreases over the past several decades,” states Chatham Callan, Ph.D., principal investigator of the grant titled “Engaging Hawaii’s Fishing Community to Establish Marine Aquaculture Techniques for Kumu, an Endemic Hawaiian Goatfish (Parupeneus porphyreus).” Callan’s research will focus on developing culture methods for marine fish species for local food production.
Kumu was once an abundant fish in Hawaii’s nearshore waters, but has fallen victim to overfishing in recent years. The fish is highly prized and its flesh is considered a delicacy.
For more info, visit hpu.edu/oceanic-institute/index.html.
