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Raw fish is nothing new, but poke&#8212;a hyper-regional Hawaiian dish of diced, uncooked fish with local seasonings&#8212;is breaking out from its island base in a big way. Poke is sweeping the nation, and the dish is showing remarkable versatility as an appetizer, a light meal and even as the basis for entirely new restaurant concepts. The reason for poke&#8217;s sudden popularity could be its health halo, or its customizable nature. But there&#8217;s no question that at the moment, this raw dish is hot. &#8220;I think there&#8217;s a phenomenon going on right now [around poke],&#8221; said Carlito Jocson, executive chef of Yard House, a 66-unit casual-dining chain based in Irvine, Calif. &#8220;It&#8217;s become part of the food culture right now, and something people are really gravitating toward.&#8221; <a href="http://nrn.com/seafood-trends/poke-sweeps-nation?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-theres-a-new-food-phenomenon-sweeping-the-nation-poke-5573" target="_blank" rel="nofollow" target="_blank">Click here to read the full article.</a>

1851 Franchise

Poke, pronounced PO-keh, is a Hawaiian dish traditionally made by mixing diced, raw tuna with limu seaweed and inamona, a condiment of candlenuts and salt. 


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