January 27, 2025 — Spicy, traditional, mayonnaise-laden or wasabi-spiked, ahi poke may not be as local as many are led to believe.
The bigeye tuna, the prized main ingredient, could hail from the Indian Ocean, the Atlantic or the Pacific. It may have been gassed with carbon monoxide to redden its browning flesh. Or it may be previously frozen. It could have been caught by exploited fishers. Or a member of Hawaiʻi’s longline fishing fleet may have caught it.
But for customers, there’s often no way to know.
Retailers have been trying to hoodwink their customers about “locally made” and “fresh” poke for too long, according to the local fishing industry, which supports legislation that would require raw ahi retailers to include country of origin on labels.