As the practice of pau hana (after-work) gatherings grew, poke became a popular snack, usually savored with beer. While poke may seem to have been a mainstay since the islands were first formed, it wasn’t until the latter half of the 20th century that poke was seen outside of a luau setting or the homes of fishermen. Different types of poke are garnished with different toppings such as seaweed, sesame seeds or onion. Pronounced “poh-kay”, poke translates in Hawaiian to mean “to slice or cut crosswise.” It is a dish that is usually served as an appetizer or snack and consists of bite-sized pieces of raw, fresh fish (typically ahi) mixed with a garnish of either salt or shoyu (soy sauce). Even the local Costco keeps a well-stocked high-quality selection and many locals insist a party wouldn’t be a party without poke. It is a fixture in every Hawaiian restaurant menu, takeout deli, and grocery store. Hawaii has long loved this simple seafood salad. Hawaii residents love their seafood – but poking out amongst the dishes is an especially beloved snack: poke. With a sea of food to choose from in the islands it shouldn’t be a surprise that some of Hawaii’s most popular dishes are food from the sea. GETTING TO THE SALT OF ONE OF HAWAII’S FAVORITE DISHES: POKE