Move over sushi. Step aside ceviche. Poké is the hottest (coldest) new raw fish dish in town.
Poké – pronounced ‘poh-kay’ – has its humble origins in Hawaii’s grocery stores and beachside huts, the fisherman’s snack is growing in popularity as a healthy lunch alternative, cheaper than sushi and easier to eat on the move.
Though it traditionally takes the form of chunky cubed tuna marinated in soy and sesame, the word poke translates simply as ‘cut crosswise into pieces’. You’ll most probably be served it as part of a free-form salad.
Brett Nestadt, co-founder of Los Angeles poke chain Sweetfin Poké says, “Diners have increasingly sought bowl-style eating as a means to get a quick, affordable, portable meal. Our poke provides diners with all the familiar flavours from sushi in a convenient bowl form.”
At a time where wellness and customization are shaping our habits and expectations, this new player in the raw fish game is sure to be a worthy contender.
Via. LSN Global