Poke is a Hawaiian dish of raw fish or other seafood, traditionally garnished with sea salt(pa’akai), algae or seaweed(limu), and crushed roasted candlenut(‘inamona).

Skipjack tuna(aku) was a traditional favorite; yellowfin tuna(ahi) is very popular today. These are related fish and either can be used fresh with good results. Poke can also be made with other fish such as moonfish(opah) and many kinds of reef fish.

Besides fish, limpet poke(poke ‘opihi) is a delicacy. Hawaiian limpets(‘opihi) are notoriously dangerous to forage. There is an old Hawaiian saying about limpets: He ia make ka ‘opihi, which means limpet is the fish of death. Hawaiian limpets live on rocks hit with strong waves which have been known to carry away even experienced limpet gatherers out to sea. There are three types of limpets native to the Hawaiian islands, all endemic: yellowfoot limpet(‘opihi aljnalina) is most prized; blackfoot limpet(‘opihi makaiauli) is most common; and kneecap limpet(‘opihi ko ‘ele) is largest. ‘Opihi is normally eaten raw, though sometimes it is grilled. It could also be steamed or perhaps blanched. Some people prefer to remove the guts before consuming.

Octopus poke(poke he’e) is a traditional Hawaiian dish of octopus with sea salt and toppings like algae(limu). Octopus(he’e) is also a good choice for traditional poke, but it should be boiled before using. In modern Hawaii, Octopus is sometimes called by its Japanese name tako or its local name squid.

Inamona(‘inamona) is made from candlenut(kukui), an ancient ‘canoe plant’ brought to Hawaii by early settlers. Candlenut must be husked, roasted, cooled quickly, shelled, and ground. Then it can be mixed with sea salt(pa’akai) and stored. It is traditionally added to raw fish to make poke.

Limu kohu and limu manauea are favorite types of limu for poke. They are both types of red algae from the ocean around the Hawaiian islands. Other types of seaweed or algae may be used. Limu can also be served on the side instead of mixed into the fish poke. Limu is sometimes called by its Japanese name ogo.

Poke is easy to make! Just mix your fish or seafood of choice with a dash of sea salt, chopped limu, and ‘inamona for a traditional Hawaiian style poke. If the limu is salty, reduce or omit additional salt. Serve the traditional way with poi, or try the modern way with rice.

Modern poke often includes more ingredients, such as soy sauce(shoyu), scallion, chili, and sesame. Many omit inamona and seaweed altogether. For a local style poke, try experimenting with these ingredients.

Recipe

2 servings

Ingredients

• 1 lb skipjack tuna(aku) or yellowfin tuna(ahi) or other fish, filleted and chopped
• ½ tsp sea salt(pa’akai) or alaea sea salt(pa’akai ‘alea)
• ½ cup limu kohu or other limu(seaweed or algae), chopped
• ½ tbsp ‘inamona[candlenut(kukui), husked, shelled, roasted, and crushed] (optional)

Directions

• mix fish, salt, limu, ‘inamona
• serve