What Fish Is Poke Made Of

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Here’s the thing about poke fish: it must be sushi-grade. This isn’t negotiable, like putting pineapple on pizza (which is fine, by the way). Freshness is everything. The fish should smell like the ocean, not like a fish market at noon in July.

If the fish looks dull, smells “fishy,” or has brown spots, run. Literally run away from that bowl. Your stomach deserves better than regret and a gas bill from your bathroom fan running all night.

Fish poké with coconut salad recipe Recipe - Better Homes & Gardens

So… Can I Use Any Fish?

Technically, yes. Culturally, maybe not. The Hawaiian definition of poke is “to section or slice”—so anything can be poked if it’s cut and seasoned. But if you’re making it at home, stick to tuna, salmon, or octopus for the best texture.

I tried making poke with tilapia once. (Don’t ask. It was pandemic times.) Result: a gummy, sad cube that tasted like nothing. Stick to the classics unless you enjoy disappointment.