Masago come from a different fish and are smaller, less crunchy, and duller in color. Tobiko, or flying fish roe, are those crunchy, bright-orange fish eggs pressed into the outside of California rolls. That's what makes it "healthyish." Photo by Alex Lau Crunch and spice But with seemingly infinite options for what to put in your poke, how do you choose? Here's a quick decoder for a few of our favorite ingredients-both traditional and nouveau-that you might come across.Īrare may have MSG. Now the dish is in the midst of another identity expansion, as fast-casual poke spots open across the country and reinterpret the old-school classic. Chefs would marinate the whole combination, so each bite had the taste of every ingredient.
Raw chopped onions from the mainland added crunch and biting sweetness. Tuna took over from the reef fishes as the MVP of the dish, shoyu (soy sauce) replaced the sea salt, and a dusting of powdered chile often added heat. Poke took on flavors and textures from many of those food cultures, developing into what we now think of as “classic” Hawaiian poke. had flooded into Hawaii, and their foods intermingled-often in remarkable and delicious ways.
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"The sea was icebox,” and they definitely knew how to use it.īy the 1970s, people from across the Pacific Rim and the U.S. The whole island showed up in the dish, but “it was all about what fish was fresh and available,” explains Lee Anne Wong, the chef of NYC’s Sweetcatch Poke. The fish came from the reefs fringing the Hawaiian islands, the salt from the evaporation ponds set back from the shore, and the nuts from trees on the mountain slopes facing the water. Roughly-chopped, bite-sized chunks of fish were mixed with Hawaiian sea salt, inamona (chopped kukui nut, sometimes called candlenut), and some chopped-up limu (seaweed). The original form of poke-before it was called poke-was simple and flavorful.
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