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Tako (octopus) poke with tomatoes, green onion, maui onion, soy sauce, sesame oil, sea salt, and chili pepper
|Place of origin||United States|
|Region or state||Hawaii|
|Main ingredient(s)||Yellowfin tuna, sea salt, soy sauce, inamona, sesame oil, limu seaweed, chili pepper|
Modern poke typically consists of cubed ʻahi (yellowfin tuna) sashimi marinated with sea salt, a small amount of soy sauce, inamona (roasted crushed candlenut), sesame oil, limu seaweed, and chopped chili pepper. Other variations of ingredients may include cured heʻe (octopus), other types of raw tuna, raw salmon and other kinds of sashimi, sliced or diced Maui onion, furikake, hot sauce (such as sambal olek), chopped ʻohiʻa (tomato), tobiko (flying fish roe), ogo or other types of seaweed, and garlic.
The selection of condiments has been heavily influenced by Japanese and other Asian cuisines.
The traditional Hawaiian poke consists of meat that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments such as sea salt, seaweed, and limu. Some Hawaiians would suck the flesh off the bones and spit out the uneaten skin and bones. During the 19th century, recently introduced foreign vegetables such as tomatoes and onions were included, and now Maui onions are a very common ingredient.
According to the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with wasabi (Japanese green horseradish) and soy sauce. This form of poke is still common in the Hawaiian islands.
- Laudan, Rachel. The Food of Fish, University of Hawai'i Press, 1996
- Titcomb, Margaret. The Native Use of Fish in America'i, University of Hawai'i Press, 1972