POKE

THE BASICS

Poke pronounced “POH-kay” and translates to “cut crosswise” referring to the raw cubed fish used in the dish.  The roots of poke date back to the early 1700’s where locals in Oahu, Hawaii would simply prepare raw tuna or albacore with whatever was available, traditionally rice and sauce.  After heavy Asian influence and increased popularity, this dish is being served across the country and interpreted a variety of ways.  In Cleveland, poke can be found at 2nd and High Poke House & Bar and Corner 11 Bowl & Wrap.  As this dish pops up on menus and food trucks, we have a feeling the poke trend will be a huge success when executed by the fine chefs of Cleveland, Columbus and Cincinnati.

 

 

Pick Your Sauce

Picking the right sauce is crucial when building a poke bowl to fit your taste (and might take some delicious trial and error).  All sauces below are available at our market in the Flats – 1600 Merwin Ave. Cleveland, OH 44113.

SRIRACHA

Sriracha, widely popular for its spicy goodness, will flavor up your bowl instantly.  If you’ve never experienced, think garlic, vinegar and chili.

 

MAE PLOY SWEET CHILI SAUCE

Perfect for dipping and those who prefer a milder spice.  This sauce is sweet and tangy with a little heat at the end.

 

 

 

 

 

 

 

 

Close up of perch fillets? Image of perch coming off boat by dock?

PONZU

A light, citrus seasoned soy sauce that will freshen up your poke bowl.  Salty, sweet and tangy – no spice.

 

 

 

 

 

Close up of perch fillets? Image of perch coming off boat by dock?

PINEAPPLE TERIYAKI

This sauce works great in a variety of applications, perfect for dipping and as a marinade.  Flavor is slightly salty with some sweetness from the honey and pineapple infusion.

 

 

 

Close up of perch fillets? Image of perch coming off boat by dock?

MARCH 2018 MARKET UPDATE

Knowing the origin of your fish and seafood is crucial in today’s global seafood market where sustainability and human rights are of upmost importance.  The Predator (pictured above), is one of the select U.S. fishing vessels supplying us with fresh product.  This vessel fishes off the coast of Massachusetts and ports in New Bedford, Mass.  A huge thank you to Phil Mello for these beautiful pictures.  To check out more of his photography –> Phil Mello

It’s the first day of March, and this is what you need to know in the Seafood Market today:

  • Skrei Cod: Product is available now.  The annual Skrei Cod migration has started in Norway.  Expect to see fish available for the next 6 weeks.  Average size has been 15 lbs. each for an H&G fish.
  • Barramundi: We are seeing a steady supply of Kuhlbarra Barramundi.  We certainly had some glitches when this item was introduced, but now being through the holiday season and Chinese New Year, we expect to see a return to normal supply of this great fish.   Kuhlbarra Barramundi
  • Cobia: Open Blue Cobia is a great sleeper item during the winter months when wild fish availability is limited.  The farming methods employed by Open Blue are sustainable, and have been Yellow Listed “Good Alternative” by Monterey Bay Seafood Watch.  Open Blue Cobia
  • Lake Fish: Expect to see sporadic landings of ice-fished Fresh Walleye from Lake Winnipeg in Canada.  A small volume of White Bass has been showing as well, however supply will be limited.  Also, Lake Whitefish landings from Lake Michigan have improved.
  • Atlantic Halibut: The winter months make fishing difficult and landings inconsistent.  We will expect interruptions in supply up until spring, but we do expect to see some nice product in the meantime.  The early season fish are usually great quality as water temperature and the weather force shorter trips to and lead to better fish.
  • California Halibut:  California Halibut season is underway as well.  Supply is expected to be good on 5-8lb and 8-15lb whole fish from Mid-March until August.
  • Grouper: The annual Gulf of Mexico Black Grouper closure is in effect and will be extended to April 1st this year.  The closure includes all types of Black Grouper caught in the U.S. and Mexican waters of the Gulf of Mexico.  We will have U.S. tagged Gulf Red Grouper as well as some South American and Pacific Grouper species to bridge the gap in supply.  Expect prices to remain strong as demand out paces supply, but we will have options for Grouper buyers.