[1][2][3] This dish is an heirloom recipe fairly unchanged since pre-contact Hawaii, and is a precursor or progenitor to the more well-known but en vogue poke seen today.

[4] It is a common preparation of the local recreational fly fishermen who catch this fish and is considered a special side dish at traditional lūʻau gathering for many Hawaiian families.

[5] Native species of ʻōʻio (A. glossodonta, A. virgata) live in inshore waters and move into shallow mudflats or sand flats with the tides.

This made it one of the more common fish species able to be cultivated in ancient Hawaiian fishponds.

When ʻōʻio is not available, finely minced ʻahi, aku, or ʻopelu, or other suitable fish can be substituted.