ALL ABOUT POKE

Endless options abound when it comes to this local favorite

story KRYSTAL KAKIMOTO

Often a bucket-list item for visitors to try, poke is synonymous with the Hawaiian Islands and has roots in pre-contact times. While maintaining elements of the traditional recipe, poke has incorporated ingredients of settlers and mirrors modern palates, helping it become a popular dish worldwide. Whether stepping up to the poke counter at a grocery store or visiting a neighborhood poke shop, the options can seem overwhelming; but by understanding the history, ingredient options and ways to eat poke, you can have fun along the culinary adventure of enjoying one of Hawai‘i’s favorite dishes.

Origins of Poke

Long ago, fishermen would return from their time at sea to clean the fish they caught that day. While cleaning the fish, they would take tiny bits of the remnants and season them with Hawaiian sea salt, bits of limu (seaweed) and a sprinkle of ‘inamona (ground and roast Kukui nut). This nutritious dish replenished their vigor and satisfied their hunger and thus, the dish of poke was born.

Traditional Ingredients

The word “poke” literally means “to cube” or “to cut into pieces,” referencing the chunks of fresh fish which are central to this dish. Traditionally, fish like ‘ahi (Yellowfin tuna), aku (Skipjack tuna) or he‘e (octopus) were the base of poke and were cut against the grain resulting in a more tender cut. Ancient Hawaiians would add their prized Hawaiian sea salt or ‘inamona to season the dish and often top it with a bit of crunchy limu. Over recent decades, slices of sweet Maui onions or pieces of green onion have been added to the mix also. This simple rendition of poke is both sweet, spicy, refreshing and briny, making for an unforgettable experience.

Asian-Inspired Ingredients

As people from Japan, China and Korea moved to the islands to work on the sugar and pineapple plantations, they brought ingredients from their homelands that they married with traditional Hawaiian poke. Additions of shoyu (soy sauce) and sesame oil added new flavor profiles to the dish while toppings such as furikake (roasted seaweed and sesame seeds), tobiko (flying fish roe) and wasabi (Japanese horseradish) added bursts of flavor.

Ingredients with North American Flare

Millions of tourists travel from the continental United States to Hawai‘i each year and as more travelers visit, poke chefs have met their new guests’ preferences with the addition of ingredients familiar to the visitors’ palates. Two important additions to the ingredient list of poke were mayonnaise and sriracha sauce which are key when creating the ever-popular, spicy ‘ahi poke. Beginning with chunks of tender ‘ahi, shoyu and sesame oil are often used to flavor the fish. Scoops of mayonnaise and sriracha are added before the poke is topped with slivers of green onion. After traditional poke, spicy ‘ahi poke comes in as one of the favorite types of poke today. Today, you might see poke topped with bits of fried onions, cilantro and even jalapenos.

Vegan Options

As poke continues to evolve, vegan options are also appearing at poke counters. For a meatless option with great texture, some like to opt for tofu poke. Typically, tofu poke begins with cubes of firm tofu (pressed soy curds) which are tossed in shoyu, sesame oil and sometimes rice vinegar which brightens the dish.

Aromatics of ginger and garlic are also a staple in tofu poke making this dish wonderfully savory and perfect as an entrée or snack. Another extremely popular type of vegan poke features steamed beets as the base. Also prepared in a similar way to traditional poke, beet poke has a similar sweet earthiness to fish making for a delicious alternative to traditional poke.

How to Enjoy Poke

Poke originated as a snack enjoyed à la carte by fishermen. Today, poke can still be enjoyed on its own as a snack or as a pupu (appetizer). Many shops also offer poke bowls which start with a generous serving of steamed rice and usually two poke options. poke bowls continue to progress with lots of colorful toppings and sauce options but the great debate in the islands is how to properly eat a poke bowl. Some locals prefer to dig right in and eat their poke bowl as-is with each scoop being a luck of the draw. Others prefer to mix all the ingredients in the bowl together to ensure equal ingredients in each bite. Either way, poke bowls are a fun way to enjoy this traditional creation in a modern way.

Another unexpected way to enjoy poke is by serving the poke on chips to create a great fusion dish. Typically drizzled with savory sauces, this way of eating poke can be seen on many restaurant and bar menus. To make poke nachos at home, start with a bed of your favorite thick-cut chip. Top the chips with your poke of choice and then decorate with sauces like kakayaki (a sweet-soy glaze for fish) sauce, srirachamayo sauce or even a wasabi aioli. Garnish with sesame seeds and green onion and enjoy a fun play on nachos.

From its roots in ancient Hawai‘i, poke has come a long way to reflect the melting pot that Hawai‘i has become. Whether eating poke à la carte as you watch the sunset or enjoying a haute poke flavored with truffle oil, it is important to remember that there is no wrong way to eat poke

Local Spots to Try Poke

Brown's Beach House

‘ULU Ocean Grill

CanoeHouse

Seafood Bar

Pau Hana Poke

Umekes Fish Market Bar & Grill

Hau Tree