In the world of Sashimi Lovers, Tuna Poke is the New Black—an Easy-to-make Palate Pleaser

Posted: Apr 10 2016

The trendiest dish popping up on menus in California and New York is tuna poke, small chunks or cubes of tuna marinated with say sauce or sesame oil, traditionally served with minimal garnishes, although modern takes on the dish are adding some familiar favorites such as roe (tobiko), ginger-garlic soy sauce, zucchini noodles, avocado, soba noodles, herbs, ponzu sauce, cucumber, furikaki, spicy mirin, sweet onion and other palate pleasers.

So, what is tuna poke you ask? The word poke means “chunk” in Hawaiian, and in the past poke typically meant meat or seafood. Today, poke generally refers to seafood—mainly yellowfish and bigeye tuna. If you’re from Hawaii you probably grew up eating it.

Most often served as a salad or served over rice as a “poke bowl,” tuna poke is as easy to make at home as it gets. New iterations of tuna poke include serving it over rice (brown or white) with soy sauce and any combination of toppings, from raw tofu to jalapeños. The options for serving tuna poke are endless—some poke lovers are even adding it to burritos.


Just as sushi became the popular food choice in the 1980s, tuna poke is experiencing a similar upswing. Most American’s weren’t too keen on raw fish when sushi made its debut, but it has caught on since. Packed with protein and natural omegas, tuna poke has similar flavor characteristics to sushi, but is served in a more convenient way.

Tuna Poke can be cooked or raw, cubed or scraped, with cubed avocado, macadamia nuts and pineapple for the free-style home chef. You can also take advantage of the many delicious tuna poke recipes available, like this one for Ahi tuna poke.

As Asian cuisines have grown popular among Americans in recent decades—Chinese, Japanese, Thai, Korean and Filipino, it seems only natural that Hawaiian cuisine, which is directly influenced by these cultures, would eventually gain attention.


To make a traditional Ahi poke using bigeye or yellowfin tuna, it’s important to start with very fresh sushi- or sashimi-grade fish. Fish For Sushi offers the highest quality sushi-grade tuna, perfect for an easy-to-make tuna poke feast. Your choice of seasoning and toppings to bring flavor and texture to the meal is all about your personal preference. Fish For Sushi also offers masago (Capelin roe), soy sauce, wasabi and other ingredients for a memorable poke.

Fish For Sushi has yellowfin tuna and bigeye tuna available diced and in 9oz blocks if you prefer to cut it up yourself, delivered to your door in all its fresh-caught flavor, texture and appearance.

While your neighborhood may not yet have a build-your-own poke bowl eatery, you can still get in on this delicious trend at home with Fish For Sushi. Tuna poke bowls are simple to put together and serve, with a variety of toppings that make it easy to please everyone at your table.

  1. Bluefin Chutoro 最高級中トロ
  2. Scallops Sashimi ほたてメガネ開き(1 Box)
  3. Bigeye Tuna - Diced メバチ鮪の角切り (1 lb)


Leave a comment

All blog comments are checked prior to publishing