ChrisBelgium, poke is ….
Ummm… how do I describe it? It’s … well here is what I found on Wikipedia…
History of poke
Native Hawaiians have always eaten poke. The traditional Hawaiian poke consists of fish that has been gutted, skinned, and deboned. It is sliced across the backbone as fillet, then served with traditional condiments such as sea salt, seaweed, and limu. Some Hawaiians would suck the flesh off the bones and spit out the uneaten skin and bones. During the 19th century, recently introduced foreign vegetables such as tomatoes and onions were included, and now Maui onions are a very common ingredient.
According the food historian Rachel Laudan, the present form of poke became popular around the 1970s. It used skinned, deboned, and filleted raw fish served with wasabi (Japanese green horseradish) and soy sauce. This form of poke is still common in the Hawaiian islands.
Pretty much you can make any type you like. There’s a supermarket close to my old house in Hawaii, that has gee, I don’t know, many 20 different seafoods made into any variation of Poke.
Oh My Gosh, my mouth is soooo watering right now.
This Mussel Poke that I made for my husband (I’m allergic to mussels) is easy.
I had a 2 pound box of on-the-half-shell RAW green lip mussels from New Zealand, removed from the shell; add 2-3 tablespoons of Soy Sauce; a pinch of sea salt to taste of course; ¼ teaspoon of sesame oil; small pinch of red pepper flakes; sliced scallions to your taste (I used 4 stalks); mix to combine and enjoy. I put in the ‘frig for a bit, but as soon as my husband found that bowl, it was gone.
