“Poke means to cut up,” says Wayne Samiere, owner of Honolulu Fish Co. “It’s part of the way of living over here. It’s served at every meeting, every gathering, at every family event.”
At Honolulu Fish Company, we are proud to offer restaurant quality Ahi so everyone can make their own version of Hawaii’s most popular dish. And for an added bonus, check out Wayne’s very own recipe.
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Tuna steaks are heart healthy and only take 10 to 15 minutes to prepare. You can serve with salad, quinoa, your favorite wine and top with salsa verde. Give this salsa verde recipe from Food & Wine a try. After this light and healthy meal, you’re sure to have room for chocolate dessert. And our fresh Ahi is a festive dish thanks to its ruby red color.
To guarantee you’ll get the freshest fish, order your Hawaiian Ahi steaks from honolulufish.com. Once purchased, it will be shipped right to your door within 24 hours.
There you have it, a quick and easy meal your Valentine will adore!
]]>By ordering from HFC, you will receive the highest quality of fish, hook-caught in Hawaiian waters and shipped right to your door. With so many choices of fish, including Ahi, Opah, Ono and more, the cooking opportunities for you this Lenten season will be endless.
]]>Our recommendation for optimal storage is to keep the fish cold and dry. Keep as cold as possible, 34 to 36 degrees is best, and avoid temperature changes. If your paper towel becomes soaked, replace with a new one.
For the freshest fish, make sure to order from honolulufish.com.
]]>Poke (pronounced “poe-kay”) means “to cut up” and is a raw fish salad that traditionally features fresh seafood, cut into bite-size pieces, scallions, seasonings, soy sauce and sesame oil. Our favorite fish for poke is Hawaiian Ahi (tuna), but we also really enjoy Kajiki (shhh, it’s a Hawaiian secret).
You can eat it straight from the bowl, serve on lettuce leaves or atop rice, or eat as a dip with tortilla chips.
Want to see how we make Poke and get our owner/CEO Wayne Samiere’s very own recipe?
Check out this video, order some fresh Ahi and give this recipe a try at home!
Wayne’s Ahi Poke
4 to 6 servings
Ingredients
2 pounds Ahi, fresh or sashimi-grade, cut into bite-size pieces
¾ cup green onions chopped (white and green parts) OR ½ cup white onion thinly sliced and chopped green onion tops
½ teaspoon crushed chili pepper flakes (add more to taste)
Coarse salt to taste
1 tablespoon Macadamia nuts chopped
1 tablespoon toasted sesame seeds ( see note)
2 tablespoons sesame oil
½ cup soy sauce & 1 tablespoon sugar water combined
Romaine lettuce leaves for serving or steamed rice
In a large bowl, combine tuna, white onion, chili flakes, salt, sesame seeds, and nuts; mix lightly. Cover and refrigerate at least 2 hours before serving. To serve, toss "poke" again and add in the green onions, sesame oil, and soy sauce & sugar water mixture.
To serve on lettuce leaves, place leaves on serving plate and spoon approximately 2 tablespoons of poke onto each leaf, or serve with steamed rice.
Recipe Notes:
To toast sesame seeds: Place sesame seeds in a small, dry sauté pan over medium heat; stirring occasionally. Toast for 3 minutes or until golden brown, watching closely as seeds burn easily.
]]>Check out this excellent video from our friends and loyal customers at Chandlers Prime Steaks - Fine Seafood. Although Chandlers is landlocked in Boise, Idaho, they are still able to offer boat fresh fish to their diners on a daily basis thanks to our sashimi experts that hand-select seafood at the Honolulu fish auction each morning and ship it to restaurant kitchens within 24 hours.
What Seafood Works Well on the Grill?
• The best is firm fish with a high oil content like swordfish, ahi, mahimahi, Hamachi and marlin.
• Look for firm, red meat-like texture and a shape that is compact and steak shaped - no flat and thin fillets.
Easy and Successful Fish Prep
• Keep fish as dry as possible with paper towels underneath and on top and as cold as possible in the 34 to 36 degree range. Avoid heat spikes of long times out of refrigeration.
• Keep the preparation simple. High quality seafood doesn’t need a complicated, many step prep process.
• Don’t marinate too long or the fish will be “cooked” before it touches the grill.
How to Grill Without Overcooking?
• Don’t start grilling until the grill fire and grates are hot. Fish is more apt to stick to grill grates that aren’t hot enough.
• Start cooking the fish on the hottest area of the grill and then finishing cooking it on the cooler area, so it doesn’t cook too fast.
• Press on the fish when it is raw, so you know what it feels like before cooking. When the fish is done, it should give slightly when pressed. It’s cooked too long when a white substance, called albumen, comes to the surface. If you see this happening, remove the fish immediately.
Grill Tips
• Choose a grill top with grates spaced fairly close together so the fish doesn’t fall between the spaces into the fire. Thick metal grates provide more heat than thin ones.
• Prevent sticking with a thick slurry of water and kosher salt applied to the grates.
On the Grill
• Always use a spatula to handle the fish. Tongs are OK, but they can put too much pressure on delicate seafood and not evenly support the whole piece of fish.
• Turn fish one time on each side. Let it cook mostly on one side – the plate up