Oregonian Poke

Seafood of the Pacific NorthWest in Hawaii Cuisine

While many people who enjoy Hawaii Cuisine know what goes in Authentic Hawaii Cuisine Poke and bring that knowledge with them to the dinner table it doesn’t always mean the same ingredients are always available. When there is no longer any Tako Poke, Ahi Poke, Kimchee Crab Poke, or Hawaii Style with the Onion there is whatever you can get. This is often the last resort as people really like familiar, authentic, and traditional poke recipes. Some go get their fx at Smokin Fire Fish, Makai by Poke’ Prince, or even Uwajimaya, but the best Poke is found when people make their own as many home chefs will state. If it was junk they never say, because they do not like to blame themself, but if it's good, then they still do not like to share, but it is all about the care put into the dish. But it is all about the “Can Do” attitude, to do your best no matter how far from Hawaii you might be. For those looking for what's the same as in the past at home, they will get that familiar taste, but for those looking for an experience of a “Poke Counter” that is the taste of the Coasts, they tend to be looking for locally-sourced seafood with minimal imports.

Food from Oregon Families

In the privacy of peoples homes who once lived in Hawaii or have descendants from there have recipes that are infused with Oregon ingredients and flavors that make something that is peak Oregon. People might ask if it's Hawaii or Oregon, but the answer is that it is the product of two cuisines and bridge a connection and are both separate at the same time to make delicious dishes that are based on ingredient availability. There have been ingredients from the Pacific that are part of the cultures of around the “Ring of Fire” and the seafood is similar in a way, the foreign, yet the familiar, is all part of the flavors that crossover. And sometimes it's just the history they find compelling dating back from 1834 or the gastronomic level of interest. With Fish, Crabs, Oysters, Sea Urchins, and other Shellfish it was only natural for people to start making a taste of Hawaii with what was available in Oregon. The shared ocean and sustainability and carving out a deep Oregon Cuisine Culture made up of all its parts with Oregon-Hawaii Cuisine being one of them. 

Pivoting to Oregonian Tastes & Ingredients

Hawaiians (Kanakas) have been in Oregon since the Hudson’s Bay Company days. They were the original "Labor Force" for the fur trade. The connection between the Columbia River and the Islands is 200 years old. When people move from Hawaii to Oregon today, they aren't "trying a new trend"—they are bringing their kitchen with them. Hawaiian poke uses fresh-not-frozen catches, meanwhile California poke often uses frozen-gassed catches like Ahi to keep it unusually red without gradient. Oregon poke, like Hawaii, started by using fresh catches for that authentic taste for their Newport Albacore and Deschutes Salmon. Oregon differentiates itself by having authentic Hawaii-Deli style with Poke-by-the-Pound, Local Hawaii Poke Bowls w/High-Quality Rice, and the trendy California Poke Salads (Shawn Gole, North Shore Poke Co. Huntington Beach, Orange County, California. 2012). Not only that, but the Poke Salad has a fierce competitor that is sometimes at peoples tables as well, called the "Oregon Crab Louie". 

Wana Coming to Oregon

With half a million pounds of Sea Urchin coming into Oregon's waters per year it creates a unique opportunity with “Ula Wana” Red Sea Urchin (Mesocentrotus franciscanus) and “Poni Wana” Purple Sea Urchin (Strongylocentrotus purpuratus). for people of Hawaii who eat it as a special ocean condiment that is used in sauces, mixtures, and cooking to hit the table again. While “Poke Salad” has become popular as a popular mainland rendition of Hawaii Poke it is not the “Classic Poke”, but there is an even more Traditional version that mixes poke with orange sea urchin gonads. It was the traditional “Poke” of Old Hawaii fishing villages that would eat things like Raw Fish Poke with Sea Urchin and Seaweed. Crabs had innards that were called “Pāpaʻi Wana” (Crab Sea Urchin) and Lobster innards were called “Ulu Wana” (Lobster Sea Urchin). This makes Oregon one of the few places that people can get fresh sea urchin for their poke and fresh crab innards for their poke as well. While people are enjoying Sea Urchin at a Sushi Bar in the form of Uni Sushi, there are those who enjoy eating it in a mixture or sauce like Poke who have been in Oregon for decades.

White-Flesh Fish of the Oregon Coast

In Hawaii the first thing people think of is “Ahi”, which is red-flesh, and usually refers to the three fish: Yellowfin Tuna (hwn.Ahi) or Skipjack Tuna (hwn.Aku), and Big Eye Tuna (hwn. Red Ahi). However the primary Tuna-Species in Oregon is the Pacific Albacore Tuna (hwn. Ahi Pālaha), which is white-fleshed. Another species that is eaten is the North Pacific swordfish (lat. Xiphias gladius, jp. Mekajiki) that is called “A'u” and specifically A’u ʻĀkau. There is also the Pacific Halibut [derived from haly (holy) and butte (flat fish)] that is called “Pāki’i” and when referring to the species Pāki’i Moana (flatfish ocean). On occasion there will be “Opah” that is also a delicious fish that is considered a rare catch. While not exclusive to the state of Oregon, these are also eaten in other parts of the Pacific North West (PNW). In Oregon it is important to get treated raw-fish, which is labeled under “Sushi-Grade” and is what is used for Poke and Sashimi, because non-treated fish contain worms and parasites.

::Pacific Northwest Poke Counter::

River Fresh Kāmano Poke
(Raw, Atlantic Salmon. Deschutes- Oregon Fishery)

Hawaiian-Style Kāmano Poke
(Raw, Limu, Kukui Nut, Oregon Coast Sea salt)

Spicy Furikake Kāmano Poke
(Raw, Spicy Mayo, Ikura, Shallot Greens)

Crunchy Garlic Kāmano Poke
(Raw, Minced Garlic, Onion, Fire-Roasted Habanero)

River Ali’i Kāmano Poke (Raw King Salmon/ Chinook Salmon)

Wild Ahi Pālaha Poke (Raw Albacore Tuna/Tombo Ahi. Newport, Oregon)

Hawaiian-Style Ahi Pālaha Poke (Raw, Limu, Kukui Nut, Oregon Coast Sea salt)

Spicy Ahi Pālaha Poke (Raw, Spicy Mayo, Masago, Shallot Greens)

Market Squid Poke (Steamed, soy sauce, shallot greens, toasted sesame seed oil)

Smoked Spicy Squid Poke (Smoked, Spicy Sauce, Ikura)

ʻOmao Crab Poke (Steamed European Green Crab)

Dungeness Crab Poke (Steamed)

Smoky Dungeness Crab Poke (Steamed)

Spicy Dungeness Crab Poke (Steamed)

Butter Clam Poke (Steamed)

Kim Chee Butter Clam Poke (Steamed)

Bay Scallop Poke
(Raw, Shallot Greens, Mayo, Toasted Sesame Oil, Masago, Soy sauce)

Spicy Bay Scallop Poke
(Raw, Masago, Mayo, Spicy Sauce, Toasted Sesame Oil, Soy sauce)

Oyster Poke (Raw Oyster)

Netarts Oyster Poke (Steamed. Butter, Shoyu, Pacific)

Spicy Shoyu Oyster Poke (Steamed. tabasco, lemon, butter, shoyu, )

Ribbed Opihi (sci.Lottia digitalis, Marinated)

Extra-Virgin Olive Oil Edamame

Shoyu, Extra Virgin Olive Oil, Garlic, Ginger, Black Pepper, Oregon Flake Salt (Jacobsen Salt Co)

Truffle Infused Olive Oil Edamame

Kimchee Daikon

Sauces & Mixes

Hawaiian-Style
(Limu, Kukui Nut, Oregon Coast Sea salt)

Coastal Teri Sauce
(Teri Sauce, Toasted Sesame oil, Sesame seeds, Oregon Coast Sea salt)

Marionberry Teri Sauce
(Soy Sauce, Marionberry, Toasted Sesame oil, Lemon Zest Sea Salt)

Shoyu Onion Sauce
(Soy Sauce, Vaquero onion, Shallot Greens, Toasted Sesame Oil)

Smoky Mayo Sauce
(Toasted Sesame Wood Smoked oil, mayonnaise)

Spicy Mayo Sauce
(Toasted Sesame Wood Smoked oil, mayonnaise, chili sauce, roasted garlic)