poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.
Ahi Poke: The Simple Hawaiian Dish That's Best Made at Home
Poke (pronounced poh-keh), a raw-fish salad, is like the hamburger of Hawaii, ubiquitous at family gatherings, parties, tailgates, and supermarket delis across the islands. I've seen the Hawaiian word poke translated variously as "to chop" or "to cut crosswise," in reference to the way in which the fish is cut, so perhaps it's more accurate to say that poke is like the chopped salad of Hawaii.
What Is Sushi Grade Fish? The only regulation is that parasitic fish, such as salmon, should be frozen to kill any parasites before being consumed raw. The best practice for this is flash freezing on the boat immediately after the fish is caught, which preserves freshness and texture. The label sushi grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Tuna is graded &the best Grade 1 sold as sushi grade.
Poké (pronounced ‘poh-kay’) is the Hawaiian version of ceviche or sashimi and means “to slice” in Hawaiian, typically chopped raw tuna (ahi poké) marinated in sesame oil and soy sauce. We’re seeing a trend for serving it Japanese-style, with rice, nori and avocado as a healthy main. Use sashimi-grade tuna – a good fishmonger should be able to get it.