What’s on the Menu?

Choo_2014_HanaHou_coverThe Dinners of Yesteryear

PIFSC researcher, Kyle Van Houtan is using a novel approach to add to his fisheries data. Recently, he examined menus from the 1900s to find out what types of fish and other marine species were being served in Hawaii restaurants during that time. Van Houtan’s investigation has gained some attention and is showcased in a recent article in Hawaiian Airlines’ in-flight magazine Hana Hou. For the full story, click here.

About NOAA Fisheries PIFSC

NOAA's Pacific Islands Fisheries Science Center conducts scientific research & monitoring that support the conservation and management of living marine resources.
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