Slow Fish 2026
Oct 12, 13 & 14
Slow Fish North America is coming to O‘ahu this October. Three great events to help local chefs and eaters get more local seafood onto our plates.
In partnership with Slow Food O‘ahu and One Fish Foundation.
9:30am – 2:30pm
Kapi‘olani Community College Culinary Academy
Invitation-only for area chefs and culinary students. Knowledge-share on local seafood sourcing, off-cuts, invasive species, and getting more Hawai‘i-caught seafood on menus. An abundance of seafood surrounds O‘ahu, but the local supply chain can be challenging — the more local catch on menus, the more we support our economy, fishing families, and healthy ecosystems.
Free • Includes lunch
Sign-up deadline: October 1
If interested in participating, contact
Slow Food Oahu
Half day (both options include lunch)
Two options • Space limited • RSVP required
Land option: Visit oyster and shrimp growing at Kualoa Ranch, then Paepae o He‘eia — the 800-year-old fishpond in Kāne‘ohe — to see cultural restoration work and meet delicious invasive species.
Sea option: Fish alongside Captain Chris Tom, a commercial dayboat ta‘ape fisherman. Learn firsthand about ocean fishing and the business of selling sustainable catch direct from a local fisherman.
Sign-up deadline: October 1
If interested in participating, contact
Slow Food Oahu
5:30pm – 8:30pm
Kapi‘olani Community College’s 220 Grille
The public event: Chef Jason Peel leads a team of culinary students at Kapi‘olani Community College, as they prepare a multi-course meal, putting into practice what they learned during the week’s sustainable seafood programming.
Taste some of the best wild-caught seafood in the world while hearing the story — when, where, and how it was harvested — straight from the fishers who landed it. First-hand stories from local fisherfolk, oyster growers, fishmongers and chefs.
Taste incredible local seafood and hear the full story straight from the fishers, growers, and chefs who brought it to your plate.
Open to everyone.
