Maui Regional Poke, coming straight from the blue ocean is maui regional poke that can be eaten chilled or heated up for great bites on the beach. This poke is one of the few that is furikake-sprinkle preferred with a heavy dose of sauce. It is usually flavored with multiple types of mayonnaise and sesame based sauces that are topped with even more delights of vegetables and garnishes to make seafood lovers celebrate in knowing the cubes come in the shape of crustaceans as well. There’s even a way to eat older poke by throwing fry oil into the mix to give a light crispiness and a toss of extra sauce and garnishes to the marinated meat for a thicker, creamier, and fatty filled prophecy of poke. Maui has its own way and life-style that is different from other islands of the Hawaii island chain and in the way of food culture with its poke it holds this stance. Many are familiar with Hawaii through the experience of Oahu and is often most compared to the island of Maui in which is their desired style of travel experiences. Maui is outdoorsy adventure in day and night, upscale resorts that have many golf courses, and snorkeling spots galore. This is reflected in the poke that is versatile and easily taken in a cooler to many places, have it be cold poke in the hot sun, or crispy hot poke under the cold night sky. Maui residents have a competitive rivalry of being the second island of tourism that has a small town country feel in the shadow of Oahu and it's more commercialized experience and city like activities that take away from the countryside. With poke there are oahu classics, like: Ahi Tuna, Aku Tuna, Kijiki Swordfish, Nairagi Swordfish, Octopus, Shrimp, Mussels, Imitation Krab, and White Crab. While many people like to separate themselves as people of Maui there are still just as many who want to live in the country side of Maui with Oahu envy and have added many of the oahu classic seafoods in their poke as a starting point. But, if there was something that would have people contemplating it would be if its better to be eating food on Oahu or Maui. In the town of Wailuku near the area of Kahului area which is as city like as Maui can be there is a mom and pop local market that serves up old fashioned goods of marinated meats, on the go food pre wrapped food, and their specialty of poke. Many of the other nearby mom and pop stores have closed down due to the big box store boom that was hard to compete with, but the shop of Takamiya Market had found its niche by pulling in visitors and helping the community through local food. The family connection to the poke can be found in hidden away towns from the fishermen who were often making poke with leftovers from shipments from trade routes. So, say your looking for poke thats different, but it looks a lot like oahu poke and big island poke… it will continue to look like other islands pokes until you begin looking further out into the residential areas of Lahaina Harbor and Kaanapali. And with such a exclusivity to the recipes there are a small number of families that try to protect the dishes from foreigners of the mainland and those from other islands. To go off and find out about the ingredients that made maui different than other islands can be from the history of maui's whaling ship past, the missionary community, and sea trading roots from the 1820’s-1930’s with Oregon, Washington, British Coumbia, Alaska, Yukon, and Northwest Canada territories. These point to seafood products brought in later by shipping vessels, like: Atlantic Salmon, King Salmon, Sockeye Salmon, Pacific Oysters, Bay Scallops, King Crab, Dungeness Crab, Blue Crab, Lobster, Mussels, and Clams, which started to peek people's interest in imported seafoods for poke in how its tied to maui's historic heritage in the exchange of goods. Families that have lived as residence have their own stories to tell in capturing the spirit of the history of the shipping vessels that were from lahaina harbor that stayed with the people of the area, like the Carthaginian II replica shipping vessel that represents that spirit of those old times. Many who fish and have their own catches or buy fish have their own family cook books that have no measurement of their poke and have a distinction of textures with furikake sprinkle seasoning in the mixture that adds a burst of flavor and saltiness to sauces. Maui has started identifying what makes their Poke different from other islands, due to the residence making the food, the visitors who come to maui, and the pride of making something that is a specialty of the island. It started to change with furikake packaged as “Dime Bags” from Tin Roof by Sheldon Simeon that added furikake variations of: sesame furikake, arare furikake, chicharon furikake, topmein furikake, and wakame furikake had taken Japan furikake and made it Hawaii furikake with its own Maui variations. Even when it would come down to the sesame seeds in the furikake mix that there could be in its appearance of different colors. For example South Maui Fish Company in Kihei has green wasabi seeds, so other seeds of tan soy sauce seeds, charcoal black seeds, and normal seeds could make a contrast in colors for a more decorative seasoning.
Maui has a interest in preservation that is in shown in their pickled sweet onions, historical lomi salted salmon, and fat preserved fried food goodness. Saute or deep fried is commonplace of homes to stretch older poke and have it last longer with the addition of oils to revitalize the flavor and chance to add drizzled sauces and furikake seasonings. While not solely unique to only maui it isn’t uncommon for someone to dismiss poke for being raw or slightly boiled and anxiously prefer a fried seafood option to the dish. This would help in making defined seasonings and sauces, such as: Salt Seasoned, Sesame Seasoned, Onion Seasoned, Limu Seaweed Seasoned, Garlic Pepper Flake Seasoned, Shoyu Sauce, Maui Spicy Sauce, Kimchee Spicy, Kochujun Sauce, Mayonnaise sauce, and Avocado sauce.
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