_______________________ THE RAW — It is almost taken for granted that many of the most popular selections of poke are raw. We cube it raw, throw it with seasoning, toppings, and mix together. Its so common to prepare poke raw, especially when it comes to fish that people dont even think about it sometimes when making poke. Its almost as if they would have to be corrected if the poke is boiled or smoked. It isnt uncommon to eat raw crabs, shrimp, or even octopus this way either. When people are referring to cubed fish it is usually in the raw form but you can find smoked variations as well. THE BOILED — Some Poke uses boiling to capture more of the sauce flavors. For example boiled octopus, squid, clams, and mussels are all great candidates to taking in the essence of a sauces seasonings and strengthening the flavor of the dish through flavor absorption. Even though many poke is shaped as cubes... some markets place boil flavored edamame inside the cases of Poke to add further selection to the custom pupu platters people bring home to their families. THE SMOKED — Having the flavor of smoked meats gives a totally different take with texture and makes for a very savory and salty delectable that is still poke in its own right. Many Poke counters feature a smoked section of fish varieties of smoked salmon, smoked ahi, and smoked marlin. There are other type of seafood options as well, including; smoked tako, smoked ika,and smoked mussels. The smoked variety of poke caught on from fisherman who smoked their foods to preserve them, so it isnt much of a surprise they would eventually catch at the Poke counter. ________________________ THE TOPPINGS — Toppings that are mixed in are essential to the experience of eating poke. A dishes defining texture is inside the types of toppings that are included and complimented by the meat and made ever more complex from the sauce. Toppings are sometimes prepared in advanced and placed in containers for easy access in mixing fresh poke. -Limu [limu seaweed, kukui nut, garlic, ginger] -Garlic [garlic chunks, green onions, black sesame seeds] -Onion [sweet onion, sesame seeds, garlic, ginger] -Kimchi [kimchee, sweet onion, sesame seeds, garlic, ginger] ________________________ THE SAUCES — The sauce is the main flavoring aspect of the poke that bonds all the toppings and cubed seafood together. It is mixed in with the toppings to complete the poke, in some poke counters it is added to individual orders for the freshest tasting poke you could get. -Shoyu [shoyu, oyster sauce, sesame oil] -Sweet Shoyu [shoyu, sugar, mirin, sesame oil] -Chili Pepper [chili pepper, garlic paste, sesame oil, alaea salt] -Creamy [mayonnaise, shoyu, sesame oil] -Spicy [mayonnaise, sriracha, ichimi, shoyu, green onions, sesame oil] -Wasabi [mayonnaise, wasabi, shoyu, sesame oil] -Kimchi [gochujang, sesame seeds, garlic] ________________________
THE CUBED SEAFOOD — As far as cubed seafood goes isnt the limit of Poke, but it often times is the unspoken barrier that separates it from pupus... The appetizer of poke as a seafood salad is the first thought, then secondary as a cubed food, and then a pupu. Its very common to see Edamame, Shellfish, Crustaceans, and Cephalopods inside the cases accompaning many cubed fish favorites. There are many types of cubed foods that could fit in this category of a dish that is called Poke. The cubed food is the main attraction to poke and is ever so necessary in completing the dish. -Ahi Tuna [Yellowfin Tuna] -Aku Tuna [Skipjack Tuna] -Tombo Tuna [Albacore Tuna] -Atlantic Salmon [Atlantic Salmon] -Nairagi Marlin [Striped Marlin] -Kajiki Marlin [Blue Marlin] ________________________ THE SHELL FISHES -- -Mussels -Asari Clams [Japanese Littleneck Clams] -Opihi Limpets [Limpet] -Bay Scallops ________________________ THE CRUSTACEANS -- -Haole Crab [Threespot Crab] -Dungeness Crab -Shrimp -King Crab ________________________ THE CEPHALOPODS -- -Tako Octopus [Pacific Octopus] -Ika Squid
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