Poke (pronounced “POH-Kay”) is a traditional Hawaiian dish that typically consists of diced raw fish (usually tuna) mixed with a variety of seasonings and sauces. The word “poke” means “to cut” or “to slice” in Hawaiian, which refers to the way the fish is prepared for the dish.

Ingredients:

1 pound of fresh Ahi tuna, diced into small cubes

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon inamona (roasted and crushed kukui nuts)

1/4 cup diced Maui onions

1 tablespoon limu (seaweed) (optional)

Step-by-step cooking instructions of Hawaii’s Poke:

Step-1 In a small bowl mixes together the soy sauce, sesame oil, inamona, Maui onions, and limu (if using).

Step-2 Place the diced tuna in a large bowl and pour the marinade over the top. Gently toss the tuna to ensure that it is evenly coated.

Step-3 Let the tuna marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Step-4 After the marination time is over, drain off any excess marinade and serve the poke.

Step-5 poke can be served over rice, put into a sushi roll, poke bowl or sandwich; it’s up to your taste!

This is a basic recipe, and you can feel free to play around with different seasonings and ingredients to suit your taste. Some variations of poke includes adding chili pepper, green onions, or ginger for additional flavor, and also different types of fish and seafood can be used as well such as octopus, or shrimps or you can even make a vegetarian version with tofu.

Nutritional value of Hawaii’s Poke:

Poke is a dish that is relatively high in protein and relatively low in carbohydrates, making it a great option for those following a low-carb or high-protein diet. Here is a breakdown of the nutritional value of a traditional poke recipe made with Ahi tuna:

1	Protein: Ahi tuna is an excellent source of protein, with around 25 grams of protein per 100 grams of fish. This means that a serving of poke made with 1 pound of Ahi tuna would provide around 40 grams of protein.
2	Fat: Tuna is relatively low in fat, with only around 3 grams of total fat per 100 grams of fish. However, the sesame oil used in the marinade does add some additional fat to the dish.
3	Carbohydrates: Poke is relatively low in carbohydrates, with only around 2 grams of carbohydrates per serving.
4	Cholesterol and sodium: Tuna is relatively high in cholesterol and sodium, so poke made with Ahi tuna will also be high in these nutrients.
5	Vitamin and minerals: Tuna is a good source of omega-3 fatty acids, Vitamin B12, and selenium, which are all important for maintaining heart health. Additionally, poke made with limu (seaweed) will provide additional minerals like iodine, iron, and magnesium.

It’s important to know that nutritional value may vary depending on the ingredients you use and how you prepare the dish.

Also, if you’re concerned about your daily intake of sodium, or cholesterol it’s recommended to limit your intake of poke or choose fish low in these elements, such as Salmon or Tilapia.

Background History of Hawaii’s Poke:

Poke is a dish with a long history in Hawaiian culture, dating back to ancient times when native Hawaiians would prepare fish in a similar fashion.

In ancient times, the fish was caught and then immediately served raw, seasoned simply with salt and seaweed. The dish was traditionally enjoyed by Hawaiian fisherman and their families as a quick and easy way to prepare their catch of the day.

In the early 20th century, poke began to be served in Hawaiian supermarkets and fish markets as a convenient way for customers to purchase pre-prepared fish. The dish gained popularity among locals and tourists alike and Poke stands started to appear in Hawaii.

In recent years, poke has become increasingly popular on the mainland United States and around the world. The dish has been adapted and modified by chefs and foodies to suit different tastes and dietary restrictions. Many poke restaurants and shops now offer a variety of poke bowls, with a wide range of toppings and add-ons, including avocado, cucumber, and different types of sauces and marinades, making poke even more customizable and delicious.

Poke is a dish that reflects the simple cooking style and natural resources of the people of Hawaii, and it continues to be enjoyed by locals and tourists alike for its refreshing and satisfying taste.

	Advantages of Hawaii’s Poke:
1	High in protein: Poke is made with raw fish, which is an excellent source of protein. A serving of poke made with 1 pound of Ahi tuna can provide around 40 grams of protein.
2	Low in carbohydrates: Poke is relatively low in carbohydrates, making it a great option for those following a low-carb diet.
3	Customizable: Poke can be customized to suit different tastes and dietary restrictions by using different types of fish, marinades, and toppings.
4	Fresh and healthy: Poke is made with raw, fresh fish, and is often seasoned with healthy ingredients like sesame oil and soy sauce, making it a healthier alternative to fried or heavily processed foods.
5	Reflects the local culture: Poke is a dish with a long history in Hawaiian culture and reflects the simple cooking style and natural resources of the people of Hawaii.

	Disadvantages of Hawaii’s Poke
1	High in cholesterol and sodium: Tuna is relatively high in cholesterol and sodium, so poke made with Ahi tuna will also be high in these nutrients. It’s important to keep in mind your daily intake of these elements if you are concerned about your health.
2	Raw fish: Eating raw fish comes with risks such as foodborne illnesses like salmonella, listeria, and Vibrio. It’s very important to make sure that the fish is extremely fresh and properly handled to avoid any risks.
3	Allergies : People who are allergic to seafood should avoid eating poke.
4	Expensive: Poke is often considered a luxury food item, and the cost of ingredients such as fresh fish can be quite high, making poke more expensive than other types of dishes.
5	Seasonal availability: depending on the location and season, it might be harder to find fresh and high-quality fish to make poke.

Similar meals of Hawaii’s Poke:

1	Lomi-lomi salmon: a Hawaiian dish made from diced raw salmon mixed with tomatoes, onions, and sometimes other ingredients such as pineapple. As a side dish, it is frequently offered.
2	Poke bowl: it’s similar to poke but it typically served over a bed of rice with vegetables and other toppings, It is a more recent adaptation, poke bowl has gained popularity globally, similar to poke it also has various toppings and seasonings.
3	poke burrito: another variation of poke which is a poke mixed with rice, avocado, and other fillings, wrapped in a seaweed or flour tortilla.
4	poke tacos: poke served in a taco shell, with a variety of toppings, such as avocado, mango, and cilantro.

These dishes are all similar to poke in that they feature a combination of raw or cooked fish mixed with various seasonings, vegetables and toppings.

Mostly questions asked about Hawaii’s Poke?

1. What is Poke made of?

Poke is a traditional Hawaiian dish that typically consists of diced raw fish, such as ahi (yellow fin tuna) or salmon, mixed with a variety of seasonings and toppings. The key ingredients in traditional poke include:

• Raw fish: The most commonly used fish is tuna and salmon, but any sashimi-grade fish is used.
• Seasonings: Soy sauce, sesame oil, and sea salt are used to season the fish. Other seasonings that may be used include ginger, green onions, and chili pepper.
• Toppings: Poke is typically garnished with ingredients such as seaweed, green onions, sesame seeds, and thinly sliced dried or fresh chili pepper. Some common poke toppings include: diced Maui onions, thinly sliced scallions, inamona (toasted and crushed candlenut), and limu (edible seaweed).

Poke bowls are typically served over a bed of steamed rice, along with a variety of vegetables, such as sliced avocado, cucumber, and tomato. Some poke bowls also include a variety of additional toppings such as fried onions, crispy wontons, and roe.

Poke is often garnished with sesame seeds and green onions, and a few varieties include diced tomatoes and sliced chili peppers as well. The dish is also sometimes served with a side of limu (edible seaweed) and inamona (toasted, crushed candlenut). These ingredients, along with seasonings and toppings, give poke a unique flavor and texture.

2. How is Poke traditionally served?

Poke is typically served as a side dish or an appetizer, but it can also be served as a main dish in a poke bowl.

Traditionally, poke is served on a plate or in a bowl, with the diced raw fish mixed with the various seasonings and toppings. It is often garnished with seaweed, green onions, sesame seeds, and thinly sliced dried or fresh chili pepper. The fish is often tossed with the seasonings, and then garnished with the toppings.

Some traditional Hawaiian poke is also serve with a side of limu (edible seaweed) and inamona (toasted, crushed candlenut) and it’s often accompanied by steamed white rice and sometimes a side of macaroni salad. It may be offered as a starter or a main course.

In recent years Poke bowl has become popular globally; it has a bed of steamed rice, with poke as the main topping, and a variety of vegetables and toppings as side.

Poke can also be served in a burrito, tacos or even in a poke salad. The traditional Hawaiian dish has become increasingly popular and adapted in many ways, with various toppings and seasonings to choose from.

3. What are some common toppings for Poke?

There are many different toppings that can be used to garnish poke, and some of the most common ones include:

• Seaweed: Some poke recipes call for the use of dried seaweed, such as wakame or ogo, which is rehydrated before being added to the dish.
• Green onions: Thinly sliced green onions are a common topping for poke, and they add a nice crunch and a mild onion flavor to the dish.
• Sesame seeds: Toasted sesame seeds are a common garnish for poke and they add a nice nutty flavor and a little crunch to the dish.
• Chili pepper: Thinly sliced chili pepper, either fresh or dried, can be added to poke for a touch of heat and a pop of color.
• Onions: Diced Maui onions and red onions are a common topping for poke and they add a nice sweetness and crunch to the dish.
• Fried onions: Fried onions, also known as furikake, are a topping that’s often added to poke bowls.
• Nuts: Some poke bowls have toasted, crushed macadamia nuts, almonds, or other nuts as topping.
• Avocado: Many poke bowls are topped with diced avocado, which adds a creamy texture and a nice flavor to the dish.
• Roe: Some poke bowls include roe (fish eggs) as topping which adds a nice texture and taste to the dish.
• Cucumber: Some poke bowls are topped with sliced cucumber for a refreshing crunch

4. How do you pronounce Poke?

In English, the word “poke” is typically pronounced with the “o” sound as in “pole” and the “e” sound as in “egg”. The stress is usually placed on the first syllable, so it sounds like “POH-keh”. However, depending on the context and region, it can also be pronounced as “POHK” like poke bowl

The word has different meanings depending on the context, It could be a verb meaning to prod or poke at something, or a noun referring to a poke, a small container for holding liquids.

It also used as the name of a popular dish from Hawaii: poke (po-keh) bowl, a dish of raw fish and vegetables.

5. Where can I find Poke in Hawaii?

Poke (pronounced “POH-keh”) is a traditional Hawaiian dish that is made from raw fish (usually tuna) that is cut into small cubes and marinated in a variety of seasonings and sauces. It can be found at many places in Hawaii, including restaurants, supermarkets, and poke shops.

You can find poke at many local seafood markets and grocery stores in Hawaii, where you can purchase poke by the pound to enjoy at home. Many local supermarkets and convenience stores also carry pre-packaged poke.

You can also find poke at poke-specific shops, where they usually have variety of selection and different types of poke bowls and poke burritos. Poke shops are popular place to grab a quick and delicious meal in Hawaii. These shops are available in most of the touristy and local areas.

If you’re looking for a more upscale poke dining experience, you can find poke on the menu at many Hawaiian restaurants as well as fusion cuisine.

It is easy to find poke in Hawaii, it’s a must-try traditional dish when you visit the island.

6. What is the difference between Poke and Sashimi?

Poke and sashimi are both dishes that feature raw fish as the main ingredient, but there are some key differences between the two.

Poke is a traditional Hawaiian dish that typically consists of raw fish (usually tuna) that is cut into small cubes and marinated in a variety of seasonings and sauces. These seasonings and sauces can include soy sauce, sesame oil, green onions, chili pepper, and seaweed, among others. Poke is usually served as an appetizer or as a topping for a bowl of rice.

Sashimi, on the other hand, is a Japanese dish that also features raw fish as the main ingredient. The fish is typically thinly sliced and served without any marinade or seasoning. Sashimi is often accompanied by soy sauce and wasabi for dipping, and it is usually served as a main dish or as part of a multi-course meal.

Another difference is that poke is more like a salad and it is typically seasoned, while sashimi is just thinly sliced raw fish, with minimal seasoning.

Both Poke and Sashimi are delicious and are great way to enjoy the fresh taste of raw fish. They both can be enjoyed as an appetizer or as a main dish.

It is worth to try both of them and compare the different preparation, seasoning, and the cultural context.

7. Can you freeze Poke?

Poke is typically made with raw fish, and freezing raw fish can have a significant effect on its texture and flavor. Freezing can cause the formation of ice crystals, which can damage the cell structure of the fish and make it less palatable once thawed. Additionally, the marinade and seasonings in poke can separate or lose their flavor when frozen.

If you must freeze poke, it’s best to first flash freeze the fish, which can be done by placing it in a single layer on a tray in the freezer until it is frozen solid. Then you can put the frozen poke into an airtight container or a resalable plastic bag and put it back in the freezer. It can keep up to 3-6 months in the freezer.

However, the best way to enjoy poke is to eat it fresh, when it is at its best in terms of texture and flavor. If you can’t consume all of it within a day or two of making it, it’s best to refrigerate it and consume it within a few days.

It’s also worth noting that not all types of fish can be consumed raw, as some fish can carry harmful parasites or bacteria. If you plan to make poke at home, be sure to use high-quality, fresh fish that has been properly handled and stored to minimize the risk of food-borne illness.

It’s always good to check with local government food safety regulations about what type of fish you can use for poke and how to store it.

8. What are some popular Poke seasonings?

There are many different seasonings and sauces that can be used to make poke. The following are some of the most often used seasonings:

1.Soy sauce: A salty, savory sauce that is often used as a marinade for poke. It’s usually made from soybeans, wheat, salt, and water.

2.Sesame oil: Made from roasted sesame seeds, it adds a nutty flavor and aroma to poke.

3.Green onions: Thinly sliced green onions add a mild, sweet onion flavor to poke.

4.Chili pepper: Fresh or powdered chili pepper can add a kick of heat to poke.

5.Seaweed: Dried or fresh seaweed is often used as a garnish for poke, adding a slightly briny and oceanic flavor.

6.Sesame seeds: Black or white sesame seeds are usually sprinkled on poke before serving to add crunch and nutty flavor.

7.Wasabi: A hot Japanese condiment made from horseradish, it provides a spicy, sinus-clearing flavor

8.Ginger: Fresh or powdered ginger adds a bright, slightly spicy flavor to poke.

These are some of the most popular seasonings used in poke, but there are many other seasonings and sauces that can be used to make different types of poke with different flavors and styles. Some places even make a sweet poke using ingredients such as honey, fruit juice or syrups, etc. It really depends on the chef and their personal preference.

9. What are some popular poke restaurants in Hawaii or nearby places?

There are many poke restaurants in Hawaii, especially on Oahu, where you can find poke at local seafood markets, grocery stores, and poke-specific shops. Some of the most popular poke restaurants in Hawaii include:

1)Ahi Assassins: Located in Kailua and Kapolei, Ahi Assassins serves up poke bowls, poke burritos, and poke tacos with a variety of toppings and sauces to choose from.

2)Tamura’s Fine Wine & Liquors: This family-owned store offers a variety of poke and poke bowls, from traditional to unique, made from high-quality seafood, that you can enjoy in their café.

3)Poke & Co: This poke shop in Waikiki, offers customizable poke bowls and poke burritos with a wide variety of toppings and sauces to choose from.

4)Poke Stop: Located in Ala Moana Center, Poke Stop is a poke shop that serves traditional poke and poke bowls as well as poke-inspired dishes such as poke-stuffed avocados and poke tacos.

5)Maguro Brothers: This poke shop in Kailua and Waikiki, offers traditional poke and poke bowls made with high-quality fish, and they also have a poke bar where you can create your own poke bowl.

10. Can I make Poke with other types of fish?

Yes, you can make poke with other types of fish. Tuna (ahi) is the most traditional and popular fish used in poke, but you can use many other types of fish to make poke. Some popular alternatives include:

1.Salmon: Fresh, high-quality salmon can make a delicious poke. It has a slightly richer flavor than tuna and a more delicate texture.

2.Yellowtail: Yellowtail has a similar texture to tuna, but with a sweeter flavor and a slightly firmer texture.

3.Octopus: Cooked octopus can be diced and mixed with marinade and seasonings, to make a poke dish called Tako poke.

4.Shrimp: Cooked shrimp can also be diced and mixed with marinade and seasonings to make a poke dish.

5.Scallop: Fresh scallop can be diced and mixed with marinade and seasonings, to make a poke dish.

6.Crab: Either cooked or raw crab meat can be diced and mixed with marinade and seasonings, to make a poke dish.

It’s worth noting that not all types of fish can be consumed raw, as some fish can carry harmful parasites or bacteria. It’s always good to check with local government food safety regulations about what type of fish you can use for poke and how to store it.