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A Standard Fish (Poke) Salad Served In Hawaiian

- Oct 25, 2017 -

Poke(Hawaiian for "to section" or "to slice or cut") is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Traditional forms are aku (an oily tuna) and he'e (octopus). He'e (octopus) poke is usually called by its Japanese name "Tako" Poke, except in places like the island of Ni'ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.


Today’s poke aficionados, however, incorporate a wide range of ingredients, including all types of seafood (everything from swordfish and snapper to octopus and lobster), herbs, spices, nuts, marinades, fruits, vegetables, seasonings and even tofu.


You can collocation poke by yourself. Such as have rice or without rice, use fruit or not, choose wasabi or soy sauce. All this is done by your liking.


Four courses can be recommended to match the meal

1.Seasoned Sweed Salad

   With Agar

  Without Agar


2.Seasoned Masago

3.Seasoned Tobiko

4.Squid Neck Salad

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