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Quick Bite

Poke is diced raw fish tossed with seasonings like soy sauce, sea salt, sesame oil, limu, onions, or inamona. It is fresh, briny, simple, and one of Hawaii’s most famous foods.

History

Poke comes from Native Hawaiian food traditions, long before the modern mainland poke bowl boom. The Hawaiian word “poke” means to cut or slice crosswise, which fits the dish’s chopped-fish preparation.

Traditional poke was often made with reef fish, sea salt, limu, and inamona, a relish made from roasted kukui nuts. It was simple, local, and closely tied to the sea.

Over time, poke changed with Hawaii’s multicultural food culture. Japanese influence helped bring in shoyu, sesame oil, and ahi tuna as a popular fish. Modern poke counters now offer spicy mayo, wasabi, furikake, avocado, and all kinds of add-ins.

Even with all the new versions, great poke still comes down to the fish. Fresh fish, clean seasoning, and restraint beat a mountain of toppings every time.

Fun Facts

• Poke is pronounced “POH-kay,” not “poke” like poking someone.
• Traditional poke did not start as a mainland-style grain bowl.
• Ahi is popular, but poke can be made with octopus, salmon, shellfish, tofu, or even vegetables.

Where to Try

Ono Seafood Honolulu, Hawaii
A popular poke counter known for fresh ahi and classic poke styles.

Tamashiro Market Honolulu, Hawaii
A long-running seafood market with poke, lunch plates, and local prepared foods.

Alicia’s Market Honolulu, Hawaii
A local favorite for poke, roast meats, and grab-and-go island food.

Recipe

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Poke Servings: 4 Prep: 15 minutes Cook: None Difficulty: Easy Style: Hawaiian Raw Fish Dish

Ingredients

For the poke

• 1 pound sushi-grade ahi tuna, cubed
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced
• ¼ cup sweet onion, thinly sliced
• 1 teaspoon toasted sesame seeds
• 1 teaspoon crushed red pepper or chili flakes, optional
• 1 tablespoon chopped limu, optional
• 1 teaspoon inamona, optional
• Cooked rice, optional

Instructions

1. Prepare the tuna: Pat the tuna dry and cut into bite-size cubes.
2. Mix the seasoning: In a bowl, mix soy sauce, sesame oil, green onions, sweet onion, sesame seeds, and chili flakes.
3. Add the fish: Add the tuna and toss gently.
4. Add traditional extras: Add limu and inamona if using.
5. Chill briefly: Chill for 10–15 minutes before serving.
6. Serve: Serve on its own or over rice.

Traditional note: To make it more traditional, use very fresh fish, sea salt, limu, and inamona, and keep the seasoning simple. Skip the heavy sauces if you want the fish to shine.

Food safety note: Use fish specifically sold as sushi-grade or suitable for raw preparation, keep it very cold, and prepare it shortly before serving.

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