Turkey Tail Laulaus

Demonstrated by: David Yokoi.
Featured in Firefighters in the Kitchen on October 16, 2000.



Turkey Tail Laulaus

  • 1 lb luau leaves
  • 6 turkey tails
  • 1 lb unsalted salmon or butterfish fillet
  • Hawaiian salt
  • Foil


  1. Wash leaves; remove and discard stems and veins.
  2. Clean turkey tails; remove quills.
  3. Cut fish into 6 pieces.
  4. Divide leaves into 6 stacks.
  5. Place one turkey tail, one piece of fish, and a pinch of Hawaiian salt on each stack of leaves; fold leaves around filling to form 6 bundles.
  6. Wrap each bundle in a piece of foil.
  7. Place in steamer and steam for about 3 hours, adding water as necessary.

Makes 6 laulaus.


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