Poke /poʊˈkeɪ/ (Hawaiian for "to slice" or "cut crosswise into pieces";  sometimes stylized 'poké' to aid
pronunciation  ) is diced raw fish served either as an appetizer or a main course and is one of the
main dishes of Native Hawaiian cuisine. Traditional forms are aku (skipjack tuna) and heʻe (octopus).
Heʻe (octopus) poke is usually called by its Japanese name tako poke, except in places like the island
of Niʻihau where the Hawaiian language is spoken. Increasingly popular ahi poke is made with yellowfin
tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the
common poke seasonings.