The history of salmon poke can be traced back to the indigenous Hawaiian culture, where poke (pronounced poh-keh) has long been a staple food. The word "poke" translates to "to slice" or "to cut" in Hawaiian, which perfectly describes the preparation method for this dish.
Traditional Hawaiian poke typically featured fish species found in Hawaiian waters, such as ahi (yellowfin tuna) or aku (skipjack tuna) and served raw, often mixed with ingredients like seaweed, salt, and roasted crushed kukui nuts.
However, with increased availability and popularity, and its buttery texture and rich flavor, Salmon became a natural addition to the poke repertoire. Over time, salmon poke gained popularity and spread beyond the shores of Hawaii, becoming a beloved dish in various parts of the world.
While traditional Hawaiian poke focused on simple combinations, contemporary salmon poke often incorporate a variety of seasonings, marinades, and accompaniments. It has become a versatile dish that can be customized with different sauces, vegetables, fruits, and toppings to suit individual preferences. Salmon poke continues to captivate palates worldwide with its vibrant flavors, fresh ingredients, and the spirit of Hawaiian culinary traditions.
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