Poke — Classic Hawaiian Seafood Dish with Worldwide Popularity
Based in San Francisco, Ramiz Bajwa owns and manages a small restaurant that he has expanded consistently since launching the business in 2018. Ramiz Bajwa’s Poke bar features a type of healthy seafood dish traditional to Hawaii.
Pronounced “poh-keh,” poke means “cut into chunks” in the Hawaiian language and originated as a quick and easy way of consuming small raw reef fish seasoned with sea salt, the limu algae, or seaweed. With the advent of Japanese workers and longline fishing boats in the late 19th century, poke became associated with ahi tuna and cured octopus.
Today the most popular ingredient used in poke bowls worldwide is one that traditionalists would not recognize: salmon. Popular pre-marinated flavors include shoyu ahi and yuzu salmon, with wasabi mayo a common accompaniment. The marinade for the cubed fish often includes ingredients such as minced garlic, sesame oil, and oyster sauce.
With poke often served over rice, avocado and lightly dressed greens are among the common accompaniments. For the adventurous, poke condiments extend to grated carrot, pickled radish, and edamame.
