I like Poke, but prefer to avoid tuna (due to sustainability concerns).
I tried with salmon and it was a mixed result. The taste was good, but too many bones and hard stuff, at least in the particular piece I got. Is there a way to avoid that with salmon, maybe a particular cut?
Otherwise, what would be a good meaty fish alternative? Halibut, perhaps?
Best Answer
short answer: octopus, salmon, shellfish
long answer:
Traditional forms are aku (an oily tuna) and he'e (octopus)... (aka)"Tako" Poke...
ahi poke is generally made with yellowfin tuna... raw salmon or various shellfish as a main ingredient...