[1] It also resembles pico de gallo in appearance and to how it is often consumed as an accompaniment (or condiment) to other foods such as poi or kalua pork.

[9] A type of poke in essence, the name lomilomi is taken from the traditional method of preparation (Hawaiian for "to massage") where fresh fish is rubbed with salt in varying amounts to simply season it for flavor or to cure it for preservation.

[10] In the evolution of this dish from its poke origins, the salt salmon is then cubed into small ~1cm pieces and again massaged into chopped tomatoes and onions of about the same size.

Some modern recipes call for scallions, cucumbers, chilis, additional salt, or lime, or even fish substitutes other than salmon and is typically served chilled or with ice.

[11] When Captain James Cook arrived in 1778, he brought along with him the concept of preserved fish and meat—such as salted cod and corned beef—common rations of foreign navies, whalers, and traders.

[15] Dozens were initially sent to their British Columbia facilities which also operated commercial fisheries at its Fort Langley trading post.

The first vessel to make customs entry and to pay the ad valorem tax at three percent was the Hudson's Bay barque Vancouver from the Columbia River, January 6, 1843.