and roasts it as it is a regional delicacy. Fishing for pacific species of octopus and the Humboldt squid are common, and both are a feature of East Asian and other L.A. fish markets. Lingcod is a coveted regional fish that is often caught in the autumn off the coast of San Diego and in the Channel Islands and often served baked. California sheephead are often grilled and are much sought after by spear fishermen and the immigrant Chinese population, in which case it is basket steamed. Most revered of all in recent years is the California spiny lobster, a beast that can grow to 44 lb, and is a delicacy that now rivals the fishery for Dungeness crab in its importance. Pacific and Hawaiian cuisine Hawaii is often considered to be one of the most culturally diverse U.S. states, as well as being the only state with an Asian-majority population and one of the few places where United States territory extends into the tropics. As a result, Hawaiian cuisine borrows elements of a variety of cuisines, particularly those of Asian and Pacific-rim cultures, as well as traditional native Hawaiian and a few additions from the American mainland. American influence in the last 150 years has brought cattle, goats, and sheep to the islands, introducing cheese, butter, and yogurt products, as well as crops like red cabbage. Major Asian and Polynesian influences on modern Hawaiian cuisine are from Japan, Korea, Vietnam, China (especially near the Pearl River delta,) Samoa, and the Philippines. From Japan, the concept of serving raw fish as a meal with rice was introduced, as was soft tofu, setting the stage for the popular dish called poke. From Korea, immigrants to Hawaii brought a love of spicy garlic marinades for meat and kimchi. From China, their version of char siu baau became modern manapua, a type of steamed pork bun with a spicy filling. Filipinos brought vinegar, bagoong, and lumpia, and during the 20th century immigrants from American Samoa brought the open pit fire umu and the Vietnamese introduced lemongrass and fish sauce. Each East Asian culture brought several different kinds of noodles, including udon, ramen, mei fun, and pho, and today these are common lunchtime meals. Much of this cuisine mixes and melts into traditions like the lu'au, whose traditional elaborate fare was once the prerogative of kings and queens but is today the subject of