FRESH, FUN POKÉ

 Poke began as a snack or lunch that fishermen made from uncooked pieces of their catch, seasoned with whatever they had on hand. In the beginning, the fish was cured with sun-dried sea salt, which added flavor and helped preserve it before refrigeration existed. A little edible seaweed might be added to finish the dish. Poke grew in popularity and became part of everyday Hawaiian life in the 1970s, when 'ahi tuna started being used for its bright color and flavor. Today you'll find fresh poke in supermarkets and restaurants throughout Hawaii, where it's widely regarded as a staple of local cuisine.