Poke is trending in the seafood world. This raw fish salad, seasoned with a variety of marinades, originated in Hawaii years ago.
Beyond the more popular poké bowl, with rice and veggies, it can also be served as an appetizer on its own.
This dish that has grown 509 percent on U.S. menus in the last decade per Datassential—and you don’t even have to use real fish to create it.
The Appetizer
Poke can be integrated into your apps and small plate menus easily and are a great option for LTOs. Twenty-nine percent of all poke served is listed on the appetizer menu.
Consider an ahi tuna poke guacamole appetizer, served in small cups. Swizzle sesame oil and ponzu sauce—a tart, citrus-based sauce generally served with Japanese cuisine—atop the tuna and place on a foundation of guacamole.
Small wonton cups can be used to serve poke in; add some sriracha for a spicy kick.
The Bowl
Poke bowls are where the poke trend has really grown in the U.S. Entire restaurant chains with a sole focus on poke bowls have grown in number—but poke bowls are increasingly being served in non-ethnic food establishments, at 58 percent currently.
Try sashimi-grade ahi poke with ginger soy on citrus rice. Throw in vegetables like edamame, avocado slices, creamy chipotle sauce: the more texture, the better.
The Plant-Based
One of the reasons poke is so popular is because of the sustainability factor.
“Our products are unique in that you can get enough portions out of each pound to increase yield and reduce waste,” Dot Foods Corporate Chef Tim Gump said.
Beyond actual seafood sustainability, plant-based alternatives for tuna, crab, shrimp, and more are becoming available.
Your Sourcing Solution
Excited to play with poke? Dot Foods is your sourcing solution for poke—from AA to AAA grade to diced tuna as well plant-based seafood. Share your creations with us, using #DevourByDot on Instagram.
Get all the fixings restaurants need for versatile poke offerings.