Tide to Table Profiles: Kualoa Ranch
Kualoa Ranch raises shrimp, oysters, and tilapia in the waters of Kaneohe, Oahu, Hawaii.
Established in 1850, Kualoa Ranch is a 4,000 acre private nature reserve, working cattle ranch and farm, and agritourism location. Located on the Hawaiian island of Oahu, the ranch is increasing sustainable food opportunities for local communities.
Growing a Variety of Seafood
At Kualoa, a variety of sustainable aquaculture methods are utilized to grow oysters, shrimp, and tilapia. Pacific White Shrimp and tilapia are both farmed within the aquaculture ponds of the Pahalona Agriculture Center. Pacific oysters are grown onsite using floating baskets in the Moli`i Fishpond. These species are sold directly to consumers, as well as offered as prepared dishes in the reserve’s onsite restaurant.
Aquaculture Heritage at Kualoa
Moli`i Fishpond is one of just four original Hawaiian fishponds remaining on Oahu. This 153-acre pond is estimated to be between 800 and 1,000 years old, and much of the original structure is still intact. Originally used by Hawaiians to fatten freshly caught fish until ready to eat, many fishponds have since fallen into disrepair. But as Kualoa Ranch demonstrates, these ponds are still an important source of food production on the island. By utilizing a traditional fishpond for shellfish aquaculture, these growers are providing high quality, fresh, and sustainable seafood for locals and tourists alike.
The ranch has been a filming location for over 70 Hollywood movies since the 1950’s, including Jumanji, Jurassic Park, and 50 First Dates.
Recipe: Kualoa Shrimp Tacos with Fresh Fruit Salsa
- 1 small pineapple
- 1 large mango
- 1 large papaya
- 1 bunch cilantro
- 1 small onion
- 1 lime
- Salt and pepper to taste
- 1 lb. Kualoa-grown shrimp, peeled and deveined
- Corn tortillas
- 1 small head of cabbage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon spice mix (see below)
- Spice Mix
- 1 tablespoon chili powder
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 2 tablespoon cumin
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- Dice mango, papaya, pineapple, and onion. Add to mixing bowl.
- Finely chop cilantro leaves (discarding stems) and add to bowl.
- Add the juice of one lime.
- Add salt and pepper to taste.
- Mix thoroughly and set aside for tacos, or cover and refrigerate.
- Make spice mix in a medium mixing bowl (shrimp will be added to this bowl).
- Cut shrimp into roughly one-inch chop, add to spice mixing bowl, and let rest for 10-15 minutes.
- Slice/shred the cabbage very thinly and set aside.
- Add extra virgin olive oil to a medium frying pan over medium heat; add the shrimp and cook until pink.
- Heat tortillas in a pan until pliable; remove from heat.
- Create your tacos by adding your cooked shrimp, topping with shredded cabbage, and adding your fresh fruit salsa on top.
To learn more about Kualoa Ranch, visit their website.
Sustainable Seafood from Tide to Table
The Tide to Table series profiles members of the aquaculture community, who provide valuable jobs and increase access to fresh, sustainably sourced American seafood. Aquaculture is about more than seafood production. It also promotes ecosystem stewardship, coastal communities, and economic opportunities.