Poke is often a raw fish salad served just as one appetizer in Hawaiian cuisine. Poke may be the Hawaiian verb for “section” or “to slice or cut”. Traditional forms are aku (an oily tuna) and he’e (octopus). Increasingly popular ahi poke is normally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish being a main ingredient served raw with all the common “poke” seasonings/
Poke began with fishermen seasoning the cut-offs from their catch to offer being a snack. Traditional poke seasonings have been heavily affected by Japanese as well as other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake (mixture of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and Maui onions. Other variations of poke can sometimes include cured he?e (octopus), other raw tuna, raw salmon and various sorts of shellfish.