Having been blessed to have grown up on the Big Island of Hawaii and fishing for over 40 years, and making poke for the past 30. I've been lucky to have been around some of the freshest seafood in the world. As most people know Hawaii is teaming with pelagic fish, and Okinawa shares those same species: Yellow Fin Tuna (Ahi/Maguro) Big Eye Tuna(Mebachi), Wahoo (Ono/Sawara), Blue and Stripped Marlin
(Kajiki), and Skip jack Tuna(Aku/Katsuo). What started out as fun after a days catch; I've been making poke for friends and family, and an occasional Luau for the past 30 years, the past 20 of those here in Okinawa. All the fish that I use are locally caught from the waters of Okinawa, or flown in fresh from Hokkaido, or Demark when I have a special request for Lomi Salmon. Most of the fish is purchased directly from commercial fishermen at local ports, or is caught off of my boat. The fish are generally processed within 12-36 hours after being caught. Poke will hold for 24-36 after being made..... if it lasts that long! If you like Poke, I guarantee that you will love our Poke! I make a variety of Poke: Traditional Poke, Shoyu Poke, Spicy Poke, Spicy Mayo Poke. All Poke contains sesame seed oil, seseme seeds, green onions, red or sweet onions, garlic "secret blend of Hawaiian seasonings and salts. Also depending on the type of Poke I will add Layu, mayonnaise, and/or Sriracha sauce. Additional available toppings include avocado, Shiso,Cilantro, or if there is something else in particular you'd like. I am certified by the National Restaurant Association (NRA) both as a Food Management Professional (FMP) and ServSafe Manager in food sanitation, food defense, and food preparation.
