The fish is the dish. The seasoning is there to bring out its flavour, not cover for it, so buy the best you can find, and keep it cold from the shop to the bowl.
The variables
- Quality. Fish sold for eating raw (sushi- or sashimi-grade). It should smell of the sea and nothing else, and look glossy, not dull or dry at the edges.
- Freezing. Fish for eating raw should be deep-frozen first, for long enough and cold enough to kill parasites. Our grocer sells poke and sushi fish already frozen that way, which is the easy route, and it’s often better than “fresh” fish that’s been travelling for days. Thaw it overnight in the fridge.
- Cut. Even cubes, about 2 cm (¾ in), so every piece takes the same seasoning. Use your sharpest knife and slice; don’t saw.
- Temperature. Keep it in the fridge until it’s dressed, and serve it cold.
- Amount. About 100–150 g (3½–5 oz) per person as a snack, more as a meal.
Options
| Option | Pick it when | Changes |
|---|---|---|
| AhiAhiYellowfin or bigeye tuna, the usual fish for poke in Hawaii. (yellowfin or bigeye tuna) | Most of the time | The standard: firm, mild, and deep red |
| AkuAkuSkipjack tuna: smaller than ahi, darker and stronger-tasting, and one of the original poke fish. (skipjack tuna) | You can find it | Stronger-tasting; one of the original poke fish |
| Salmon | Tuna isn’t good that day | Richer and softer |
| He’e (octopus) | You want it chewy and clean-tasting | Cooked or cured first, then sliced thin rather than cubed |
| Shrimp | Not everyone eats raw fish | Poached and chilled first |
How it fails
- Mushy: the fish was old, thawed too fast, or dressed too early. Dress it close to serving.
- Ragged pieces: a dull knife. The cubes should have clean faces.