Nonstop Honolulu’s new series, Our Top 5, kicks off today with Grant Shindo’s five favorite poke. His picks may be surprising, but one thing’s for sure, Grant does his research. A hard-core poke eater, he’s sampled varieties from all ends of the island, and he’s standing by his picks. Over the next several weeks, other Nonstop contributors will offer their Top 5 lists for everything from burgers to fried chicken to cocktails. We’re not saying these are the Top 5 choices for everyone; they’re just personal picks of foods we can’t get enough of. We’d love it if you joined in the conversation and told us your Top 5s.
I’ve been researching the art of poke for the last two decades of my life. Never settling on an all-time favorite, I continually try new preparations from different supermarkets, convenience stores and specialty seafood eateries.
After sampling dozens of variations, here are my five personal favorites.
Our Top 5: Poke
I'm a poke purist and love the use of ahi over any other fish. My Top 5 list has been compiled after years of intense poke research both in the field and in the lab. My criteria is pretty straightforward. I seek poke made with fresh auction fish, and I prefer cubes cut into pieces that offer the ideal ratio of sauce to fish (too large chunks can be bland, while too small pieces get mushy). But most importantly, I want poke that pops with flavor. Good texture is important (crunch, for instance, is really appealing), and the flavor of the sauce must stand out.