The typical island preparation of poke—a salad of cubed raw fish—is fairly simple: ahi tuna seasoned with sea salt, onions, sesame oil, and limu (seaweed). But as the dish has exploded stateside over the past decade, the definition of poke has expanded to include more types of fish, more spices, and a seemingly limitless collection of toppings, from edamame to Flamin' Hot Cheetos. The one constant? Fresh fish. Here are four of the best spots in the West to get your poke fix.
Daniel Landucci, founder of Idaho's Paddles Up Poké, is a poke true believer. He gets fresh catch delivered daily and recently streamlined his offerings to ensure that all fish moves the same day. Landucci's original Boise shop quickly spawned four more locations, the newest at Boise State University. The menu is simple, with bowls composed around salmon, crab, shrimp, or line-caught tuna. Diners top their meal with all-you-can-add sauces (such as the dangerous piranha) made with Aloha Shoyu from Hawaii. Avocado is free.