The History of the Poke Bowl

How Poke Came to Florida

Timoti’s Ahi Tuna Poke Bowl is a fan favorite for many, but did you know that the chopped seafood dish originated in Hawaii? In fact, it is believed that the poke bowl was first prepared by native Polynesians, who made it with raw fish, seasoned with sea salt and seaweed, and topped with crushed candlenut. This took place centuries before Western travelers arrived on the islands from Hawaii and eventually to New Zealand.  

Ships from the West Coast would trade salt with sailors for salmon. Soy sauce and sesame oil was introduced by immigrants from China and Japan, adding it to dishes in Hawaii’s culinary melting pot.

It wasn’t until the late 1900’s when the seafood dish received its name of “poke.” Meaning to slice or cut crosswise into pieces, poke can be prepared in a variety of dishes, such as the classic rice bowl, nachos, sushi, tacos, and even tostadas.

The Evolution of Poke in Modern Cuisine

In recent years, poke has become a culinary phenomenon far beyond its Hawaiian roots. This evolution has been driven by a combination of health trends, the global fascination with sushi and raw fish dishes, and the versatility of poke bowls. Restaurants across the United States and around the world have embraced poke, often adding their unique twists to the traditional recipe.

Tuna has a variety of health benefits including omega-3 fatty acids and potassium, which help lower blood pressure and cholesterol. Ahi tuna bowls are packed with protein playing a role in maintaining a healthy weight and improving muscle function.

Fusion Flavors and Ingredients

Contemporary poke bowls often include a fusion of flavors and ingredients from various cuisines. Chefs are experimenting with bases such as quinoa, mixed greens, and zucchini noodles, catering to health-conscious diners. Toppings now range from mango, edamame, and pickled ginger to spicy mayo, wasabi, and crispy onions, offering a burst of textures and flavors in every bite.

Sustainability and Sourcing

With the rise of poke's popularity, there's also been an increased focus on sustainability and responsible sourcing of ingredients. Many poke restaurants, including us here at Timoti’s, prioritize using sustainably caught seafood to ensure the long-term health of ocean ecosystems. This commitment to sustainability not only supports environmental conservation but also ensures that diners can enjoy fresh and responsibly sourced seafood.

Poke Bowls as a Cultural Experience

Eating a poke bowl can be more than just a meal—it can be a cultural experience. For those who have never visited Hawaii, enjoying a poke bowl can provide a taste of the islands' rich culinary heritage. Restaurants like Timoti’s aim to offer this experience by using authentic ingredients and traditional preparation methods while also infusing their unique flavors and styles.

Today, the Hawaiian dish is served in restaurants varying in ways it is made. Some restaurants have pushed their focus beyond tuna, and serve it instead with other seafood options such as salmon, red snapper, and octopus.

At Timoti’s, we proudly serve our poke bowl with coconut rice, avocado, spinach, green onions, kelp seasoning and top it with sesame seeds and poke sauce. Not a fan of tuna? We have plenty of other wild-caught delicious seafood options to choose from!