What Is Poke? (And How Do You Say It?)

First things first: it's POH-keh, not "poke" as in poking someone. The word is Hawaiian for "to slice" or "cut crosswise into pieces." Poke is, at its most fundamental, cubed raw fish — traditionally ahi (yellowfin tuna) — seasoned simply and eaten fresh.

Long before it became a global food trend, poke was working-class Hawaiian food. Fishermen would season the freshest cuts of their catch with whatever was on hand — sea salt, limu (seaweed), and crushed kukui nuts (candlenut) — and eat it right there on the boat or at the market.

A Brief History of Poke

Native Hawaiians were eating raw, seasoned fish for centuries before Western contact. The traditional preparation used ingredients native to the islands: limu kohu (a specific reef seaweed), inamona (crushed and roasted kukui nut), and Hawaiian sea salt.

In the late 20th century, poke evolved rapidly as Japanese, Filipino, and Korean influences shaped Hawaiian cuisine. Soy sauce, sesame oil, and green onion entered the mix. By the 1990s, poke counters at local grocery stores — where you could choose from dozens of varieties by the pound — became a defining feature of local food culture.

The mainland poke bowl trend that exploded around 2012–2016 (customizable bowls built like burritos) was inspired by, but quite different from, what locals have been eating for generations.

The Main Types of Poke

Hawaiian-Style (Traditional)

Ahi tuna with limu seaweed, inamona, and sea salt. Clean, minimal, deeply oceanic in flavor. This is the original, and many locals still consider it the best.

Shoyu Poke

The most common style today. Ahi cubed and dressed with soy sauce (shoyu), sesame oil, green onion, and sesame seeds. Rich, savory, and endlessly satisfying.

Spicy Ahi

Shoyu-style base with the addition of sriracha or chili flakes and sometimes Japanese mayo. A crowd favorite for heat lovers.

Tako (Octopus) Poke

Boiled octopus, thinly sliced and seasoned with soy, sesame, and often cucumber and ginger. A favorite at island markets — chewier in texture but packed with flavor.

Tofu Poke

A plant-based version using firm tofu in place of fish, marinated in shoyu and sesame. Popular with visitors and increasingly with health-conscious locals.

How Locals Actually Eat Poke

  • By the pound at a grocery store: Foodland, Don Quijote, and Times Supermarket all have exceptional poke counters. Locals grab a container, pick up white rice, and eat in the car or at a nearby park.
  • As a side at a plate lunch: A scoop of poke alongside rice and mac salad is a legitimate plate lunch combination.
  • At a poke shop: Dedicated poke shops like Ono Seafood (Honolulu) or Suisan Fish Market (Hilo) are pilgrimage sites for good reason.

What to Look For in Good Poke

Quality poke lives or dies on the freshness of the fish. The tuna should be deep red to pink, not brown or gray. It should smell clean and oceanic — not fishy. The seasoning should enhance the fish, not mask it. If a place's poke smells strongly of anything, that's a red flag.

The Poke Counter vs. The Poke Bowl Restaurant

Locals generally prefer traditional poke counters — no frills, maximum freshness, eat it over rice. The elaborate mainland-style poke bowl restaurants (with edamame, mango salsa, and quinoa options) exist in Hawaii but are generally aimed at tourists. Both are valid — just know which experience you're seeking.

When in doubt, find the place with the longest line of local families at lunch. That's where the real poke is.