"Before poke bowls became Instagram darlings stacked high with a rainbow of colorful toppings, they were a simple, nourishing staple in Hawaiian culture. The word "poke" (pronounced POH-kay) literally means "to slice" or "to cut crosswise into pieces" in Ōlelo Hawaiʻi, the indigenous language. For generations, native Hawaiians made traditional poke with freshly caught fish, cubed into small pieces, and seasoned with sea salt, limu (seaweed), and roasted kukui nut."
"Today, poke has traveled far beyond the shores of Hawaii and has been reinvented everywhere from Los Angeles and Tokyo to Dubai. To get insider knowledge on how to build the perfect poke bowl, we turned to executive chef Ritchard Cariaga of Andaz Maui at Wailea Resort, who spends every day honoring this culinary tradition while sharing it with visitors from around the world."
"Traditionally, ahi tuna is the star of Hawaiian poke, but you can also experiment with salmon, hamachi (yellowtail), swordfish, or even octopus if you want to branch out. If raw fish isn't available, or if you prefer cooked options, consider using shrimp or seared scallops. If you are vegan or vegetarian, you can use tofu, and even beets can all be excellent alternatives to raw fish."
Poke originated in Hawaiʻi as cubed freshly caught fish seasoned simply with sea salt, limu, and roasted kukui nut, serving as everyday food that connects people to the ocean and place. The word poke means to slice or cut crosswise in Ōlelo Hawaiʻi. Poke has traveled worldwide and been reinvented in many cities. Home-cooking guidance emphasizes choosing clean, high-quality protein, preferably local and fresh. Traditional ahi tuna remains central, but salmon, hamachi, swordfish, octopus, shrimp, seared scallops, tofu, and beets are viable alternatives. Proper technique focuses on respectful handling of the main protein and honoring its flavors.
Read at Tasting Table
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