Poke is the Hawaiian verb meaning “slice” or “cut” which is where this dish - which consists of cut up fish - got its name. Long before Poke became a staple dining option, Hawaiians enjoyed variations of Poke back in the pre-colonial times. Living off the land, Hawaiians would take the fish they caught, chop it up and combine it with seaweed and sea salt for taste. And so, began the basis of Poke.
While Poke still consists of a raw seafood marinated in soy sauce or sesame oil base, over time, Poke has evolved to become a customizable dish that typically includes other ingredients like rice, avocado, scallions, garlic and sesame seeds.
No matter how you build your Poke bowl, one ingredient is consistent: fish. Ensuring the quality and freshness of the fish is extremely important – particularly when serving the fish raw. Norwegian salmon farmers were some of the early suppliers of salmon for raw consumption and understand the quality requirements. Free of parasites, Norwegian farm raised salmon and steelhead trout are perfectly suited for raw preparation.
Check out a fun way to customize Poke with this Poke Bloody Mary featuring Norwegian Steelhead Trout – what is referred to as Fjord Trout in Europe.
Poke Bloody Mary with Norwegian Steelhead Trout
Servings: 12, 6oz servings
- 12oz Norwegian Steelhead Trout, small diced
- ¾ gallon tomato juice
- ½ cup gochujang
- 1 cup horseradish
- 1 cup Kimchee, sliced
- 12 wedges each romaine heart
- 12 limes cut into wedges
- (3 cups vodka *optional)
- Combine the tomato juice, gochujang and horseradish, mix in the Kimchee, season with lime juice.
- Mix ¼ of the Bloody mix with the Steelhead Trout, fill each of the wedges with 1.25oz of the poke.
- Add in the vodka* to the tomato mixture, shake with ice and with a strainer pour into small serving glasses.
- Garnish the Bloody Mary with the heart of romaine topped with the poke and a wedge of lime.