Hawaiian Ahi Poke and Seared Ahi
As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.
We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.
Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.
Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.
Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas. We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available. With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”
Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.
According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.
Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.
Ali’i Fish Co. Ahi Poke Recipe
Sesame Onion Ahi Poke by Ali’i Fish Co.
1 lb. fresh line-caught ahi cubed (yellowfin or bigeye tuna)
1 t. Hawaiian alaea salt (sea salt)
1 t. inamona (roasted kukui nut)
1 T. sesame oil
1/3 c. green onion, chopped
1/2 c. sweet Maui onion, sliced into strips
chili pepper flakes, to taste
- Place ahi cubes in a bowl and mix salt, inamona, sesame oil. Make sure cubes have even amounts of ingredients.
- Add green and sweet onions and mix. Add chili pepper flakes to taste.
- You just made some ono (delicious) ahi poke! Enjoy!
Ali’i Fish Co.
Ali’i Fish Co.
4437 Sepulveda Blvd.
Frozen Poke vs Fresh Poke
Sustainable Seafood Expo
Here’s a sneak peek at more of the mouthwatering sustainable seafood samples that will be served at the Expo.
Sunday, October 1, 2017
Sustainable Seafood Expo @ Cabrillo Marine Aquarium 12 pm -5 pm
Chef’s Table Dinner @ Cabrillo Beach Bathhouse 5 pm – 8 pm
3720 Stephen M. White Drive
San Pedro, CA 90731
Phone: (310) 548-7593
Read More Here
Purchase Tickets Here
Seafood Lovers…See You There!
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