I am wondering what kind of seafood we should bring to Hawaiian people next time. For typical year-end feast, salmon roe called ikura, pacific saury roe called kazunoko are the must for Japanese people.
So, I think they are appreciated by the Japanese-Hawaiian and their families. Salted and chopped raw salmon may be the big draw in the next party to be thrown at the residence of the Consul General of Japan in Honolulu.
The quality salmon and trout can be imported from the North America but the special twist of flavoring must allure many Hawaiian people I think. It is processed in old style but the technology for that is state-of-the-art.