“Poke” (pronounced “poh-kay”) is a term that in Hawaiian means “to cut into pieces” and refers to a typical dish of local cuisine, which over time has become a national symbol and is now appreciated throughout the world.

It is a diced, marinated or seasoned raw fish dish, accompanied by various fresh ingredients. It is an ancient dish, dating back to 1800 and is consumed both at home and away from home. It is now so widespread that it is also ready in various refreshment points.

Pokes have started to spread in Europe in recent years and meet the needs of an increasingly attentive public to health and genuine ingredients. Their success is linked to the simplicity of healthy cooking, which is also considered accessible to all.

But what are the most common ingredients of pokes?

In Europe the most popular pokes are based on tuna, salmon and usually the recipe includes bean sprouts, avocados, tomatoes, pineapple, algae, mango, sesame seeds etc. with the imaginative possibility of composing your own dish according to tastes and needs. Furthermore, the aesthetic factor plays a fundamental role in this dish because pokes are bowls with bright and inviting colors and also lend themselves perfectly to sharing the images that are so popular.

Clearly the adaptation of the original dish generated several ‘imitations’ adapted to the local tastes of each country. In fact, poke bowls are the adaptation of a basic recipe, designed to satisfy territorial and commercial needs.

From a comfortable custom of fishermen, accustomed to eating raw fish seasoned with salt, soy, nuts and a few other ingredients, we have arrived at a recipe that contains fruit, vegetables and fiber of all kinds, clearly inviting but also beautiful to look at. In short, a result far from its origins but ‘delicious’, ‘delicious’ and suitable for our culture.

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