Not everyone who visits a bar and grill in Hawaii is familiar with poke. In its most basic form, this traditional island meal consists of raw fish cut into chunks served with rice in a bowl. With a layered history, there’s also much more to this classic dish.

Where Poke Comes From

Native Hawaiian fishermen invented poke by catching small reef fish, slicing them up, and serving them with whatever other ingredients were readily available. Sometimes that meant mixing them with seaweed and sea salt or flavoring them with algae. 

With the arrival of Japanese immigrant workers to the islands, poke began to be served with rice, seaweed, and sweet onions. This meal was often sold out of plastic coolers along dirt roads in rural parts of the islands. 

How It Has Evolved

In more recent times, poke has transformed into a popular dish across the world, with chefs turning it into fine cuisine at some restaurants. The dish sometimes uses salmon as its base fish and contains colorful additives such as pineapple, but authentic Hawaiian poke simply consists of raw ahi or cured octopus.

While many modern versions of poke allow diners to choose their preferred protein, condiments, and sauce before mixing them with rice, traditional poke only consists of marinated raw fish diced into chunks and sold in containers. Many island bar and grills still offer this classic version to customers.

If you’d like to try traditional poke at a local eatery in Honolulu, stop by 8 Fat Fat 8 Bar & Grille. This family-owned and -operated bar and grill has served up mouthwatering local and Chinese food for more than 35 years. They’re known for their ahi poke topped with a house-made sauce made fresh upon ordering. Call (808) 596-2779 to ask about their daily happy hour specials, or visit them online to view their menu.