This is the classic poke, the one that you probably think of when you hear the word. It showcases the evolution of the dish over the decades, with the more prized ‘ahi tuna replacing bony reef fish.
This poke is a riff on the particularly irresistible li hing–dusted pineapple, swapping out the li hing with the more widely available Japanese plum paste umeboshi, and adding a touch of heat with shichimi togarashi, a citrusy chili spice blend.
In this poke variation, ruby red beets, slicked with sesame oil and studded with crunchy limu seaweed, give a pretty good imitation of ‘ahi.
Fiskesuppe, as it’s called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway.
When I was growing up in Bombay, this was a very common lunch dish at our house.
This fish-enhanced garlic soup is the humblest soup and also one of the most flavorful.
Mussels offer excellent nutrient density at a great value, making them an extremely accessible seafood.
Fennel seeds and fresh tarragon quietly infuse a yogurt marinade in this delicate fish supper.
The leaves come packed in brine, and their salt and acidity help to season the fish as it cooks.