Modern Hawaiian versions of traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines, such as soy sauce, furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, fish eggs, and wasabi. It is served with traditional condiments such as Hawaiian sea salt and limu. Traditional Hawaiian poke may consist of cubed raw fish, maui onions, inamona (roasted, crushed and salted candlenut), green onions, and/or sesame oil. The traditional Hawaiian poke consists of fish that has been gutted, skinned, and deboned. There is also an annual poke festival in Kauai hosted by award-winning chef Sam Choy, where celebrity chefs judge poke recipes and select the best dish. There is a three-day "I Love Poke" festival held in San Diego yearly to celebrate the dish and its many variations. Contemporary poke restaurants are mostly-but not exclusively- fast casual style restaurants where the dish is fully customizable from the base to the marinade on the fish. The modern version is sometimes called poké bowl and may have the ingredients arranged in a grouped way rather than mixed. These restaurants serve both traditional and modern versions of the dish. From 2014 to mid-2016, "the number of Hawaiian restaurants on Foursquare, which includes those that serve poke," doubled, going from 342 to 700. īeginning around 2012, poke became increasingly popular in North America. This form of poke is still common in the Hawaiian islands. It used skinned, deboned, and filleted raw fish served with Hawaiian salt, seaweed, and roasted, ground candlenut meat. According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack.
For example, some Native Hawaiians add salt to preserve raw fish. Poke differs from other raw fish dishes in that it does not use citrus fruits as a curing agent. Heʻe poke is sometimes called tako poke in places where the Hawaiian language is not spoken. Traditional forms are aku ( skipjack tuna) and heʻe ( octopus). Poke / p oʊ ˈ k eɪ/ ( Hawaiian for "to slice" or "cut crosswise into pieces" sometimes anglicised as 'poké' to aid pronunciation ) is diced raw fish served either as an appetizer or a main course and is a popular dish in Hawaii.
Ahi poke made with tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage
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