In this article, we will find out about the shelf life of poke under different storage conditions, how to make poke with the best ingredients, and how to store it for extended shelf life?

If stored properly at refrigeration temperature (4 degrees Celcius or lower), and in airtight containers, pork can last for up to 2 days. The fish in a poke is the main culprit that makes it go bad at a much faster rate and turn ‘slimy’ on the third day. For best quality and taste, poke is best consumed the day it is made.

Can you eat poke the next day?

Yes, you can eat poke the next day. It is safe to consume as long as it is refrigerated the whole time. However, you may feel a slight difference in taste as compared to when it was fresh. The fish may also become slimier when stored for a long period of time.

What is poke?

Poke is a traditional Hawaiian dish. It is eaten as a salad or as a main course with rice and other vegetables. It is made with sliced and deboned fish and marinated with Japanese condiments and traditional poke seasonings. The marinade contains sesame oil, shoyu, vegetables like onions, seaweed, Hawaiian red salt combined with alaea, and inamona which is a seasoning made from roasted candlenuts and sea salt.

There are so many variations when it comes to the condiments and the recipes used for making poke.

Eating poke the right way

Place finely chopped Cos lettuce on the bottom of the bowl and top it with the marinated and diced fish or you can also enjoy poke with rice noodles. But If you want to make poke the traditional way, eat it with rice. Be careful about the temperature of the rice and fish, warm rice always goes best with cold fish.

How to store poke?

It is best to consume poke within a day or two of making it to enjoy eating a prime quality poke. Keep your poke at the refrigeration temperature with no extreme fluctuations. Always store the rice separate from the fish.

It is best to use airtight containers or resealable bags to store the diced fish. You can also cover this bag with another resealable bag filled with ice and keep it in the freezer for a few hours.

Which fish make the best poke?

Fish with a good amount of fat like tuna and salmon are best suited to make poke bowls. The most popular among all the varieties used to make poke bowls is yellowfin tuna or commonly called Ahi. Classic Hawaiian style Ahi has become the talk of the town.

Other fish like albacore and crustaceans like crab, and mollusks like octopus, squid, and mussels are also added to make poke. Mackerel fish tastes very fishy in its raw form but used to make poke anyway.

How to make poke?

Ingredients

Ingredients to make a basic Ahi poke as given below:

• 1 pound/450 grams ahi (yellowfin tuna) Fillets
• Sliced onion
• Sliced scallion
• Finely chopped garlic
• Roasted black sesame seeds
• Roasted and chopped Hawaii nuts
• Shoyu sauce
• Sesame oil
• Hawaiian sea salt to taste

Procedure

• Dice your fish with the help of a sharp knife. Keep the pieces bite-sized.
• Mix all the ingredients and spices mentioned above.
• Toss the sliced fish into the dressing.
• Let the poke bowl sit in the refrigerator for about 2 hours. This allows the spices and flavors to fully incorporate into the raw fish.
• Enjoy your poke bowl with rice or noodles, kimchi or sauerkraut, or eat it as it is.

Interesting facts about Poke

• Poke is pronounced as Po-keh in Hawaii
• While there may be different theories regarding the history of poke, one popular one is that poke used to be a snack for the fishermen.
• Hawaiian cuisine is incomplete with poke. From the street vendors to big restaurants, everyone is selling poke made with a unique style of their own.
• Poke has indefinite variations and each variation is equally delicious. Different countries sell their own different version of poke.
• Poke that is made of salmon is not considered a classic poke and anyone who claims so is unaware of the history of this dish. Classic poke is made of diced yellowfin tuna or octopus.

Types of Poke

There are 4 different styles of poke

Spicy poke

Spicy poke uses chili and makes for a great tangy poke.

Poke made with shoyu

It is a quite famous style. Poke made with soya sauce tastes sweet and savory and excites the taste buds to the maximum.

Classic Hawaiian poke

The must-haves for a classic poke is tuna, Hawaiian salt, and seaweed.

The Wasabi style

Wasabi style is made using wasabi mustard paste and is the perfect hot and spicy addition to your poke.

Poke made with seaweed

Seaweed or limu makes the poke nutrient-rich and is a classic ingredient for poke.

Conclusion

In this article, we will found out about the shelf life of poke under different storage conditions, how to make poke with the best ingredients, and how to store it for extended shelf life.

References

https://www.thekitchn.com/how-to-make-the-best-ahi-poke-230389

https://eatpokepoke.com/5-amazing-facts-you-havent-known-about-a-poke-dish/

https://connect2local.com/l/231294/c/530954/5-types-of-poke-you-need-to-try