International Poke Day is celebrated annually on September 28. This holiday honors the Hawaiian dish made from raw fish, which has gained global popularity over the past decade.
What is Poke?
Poke (pronounced “poh-kay”) is a Hawaiian dish consisting of cubed raw fish or seafood. The name translates from Hawaiian as “to slice” or “to cut into pieces.” It is a staple of traditional Hawaiian cuisine and can be served as an appetizer or a main course. Unlike similar raw fish dishes from other cuisines, such as South American ceviche, poke does not use lime, lemon, or other citrus juices for curing.
The History of Poke
Poke originated as a snack prepared by Hawaiian fishermen, who seasoned freshly caught fish with salt, spices, and seaweed. The modern version of poke became popular around the 1970s, featuring fillets of skipjack tuna (aku) seasoned with Hawaiian salt, seaweed (limu), and inamona (a traditional Hawaiian condiment made from roasted and crushed kukui nuts). Traditional Hawaiian poke can also be made with octopus instead of tuna. Additional seasonings such as sesame oil, soy sauce, chili peppers, and green onions are often included.
In the early 2010s, poke began gaining popularity on the mainland of North America and has since spread worldwide. Today, most restaurants serve a modern variation known as the poke bowl, which consists of a base layer (typically steamed rice) topped with sushi-grade raw fish or seafood, vegetables, and various toppings, along with a selection of sauces and seasonings. Unlike traditional poke, where the fish is pre-marinated, poke bowls are typically served with ingredients arranged separately on top of the rice.
Modern Poke Bowl Ingredients
While skipjack tuna (aku) remains the most popular choice for poke, restaurants offer a variety of other seafood options, including crab, salmon, shellfish, surimi (imitation crab), octopus, and yellowtail.
Common toppings, sauces, and seasonings used in modern poke bowls include:
- Vegetables: avocado, carrots, cucumber, edamame beans, cilantro, mushrooms, pickled jalapeños, pineapple
- Seafood Additions: fish roe, seaweed
- Sauces & Seasonings: ponzu sauce, soy sauce, teriyaki sauce, sriracha, wasabi
- Plant-Based Options: tofu (as a substitute for fish in vegetarian poke bowls)
Celebrating International Poke Day
International Poke Day was founded by Angela Wong, co-founder of Splash Poke in Edmonton, Alberta, Canada. You can celebrate this delicious holiday by visiting a restaurant that serves poke, preparing your own homemade version (just ensure the fish you use is as fresh as possible), or hosting a Hawaiian-themed party with friends and family.
