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Dictyopteris australis (P)

In the Hawaiian Is, traditionally, the collected “Limu” is carefully cleaned and washed, removing all coralline algae, then salted in a process known as “Pa’akai”. The salted “Limu” will keep indefinitely under refrigeration. Recipes calling for “Lipoa” refer to the salted “Limu”. “Limu lipoa” took the place of sage and pepper in the old Hawaiian diet and today serves as a spice, usually accompanying raw fish or Octopus.