What's Poke?
Welcome to POKE KING® – Hawaiian Poke Sauce and Marinade. Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish, and no gathering in Hawaii would be complete without a few bowls of poke. In Hawaiian, poke means “cut piece” or “small piece.” Poke is a raw salad with bite-size pieces of raw fish doused in seasonings. For centuries, Hawaiian fishermen cut their catch of raw fish into cubes and seasoned it with whatever ingredients they had. Modern versions make use of seasonings brought by the many different cultures of the Islands, such as soy sauce, red sea salt, limu seaweed, green onions, tomatoes, red pepper and chilies. Poke is so common in the Hawaiian culture that you can stop at a local grocery store and choose from several freshly made varieties.
The most common main ingredient in poke is yellow fin tuna, but this can be substituted with salmon, octopus, squid or any sushi grade white fish you might have available. We encourage you to use POKE KING® as a marinade for your favorite meats, seafood and vegetables. POKE KING® is the perfect sauce for stir frying or as a condiment to spice up any vegetable medley. POKE KING® supplies the sauce and with your imagination the possibilities are endless.
Poke Jingle
Traditional Poke Recipe:
1 lb. fresh yellowfin tuna, cut into 1/2 inch cubes1/3 cup green onions, chopped1/3 cup sweet onions, chopped1 heaping tablespoon toasted sesame seedsShake well and add desired amount of Poke King sauceCombine all ingredients in a large bowl and stir lightly.Serve alone or for the Poke Bowl, serve over your favorite steamed rice and top with diced avocado.For Salmon Poke use the same instructions as the Ahi Poke except top with sliced cucumber instead of avocado.
Poke Sliders on King's Hawaiian Rolls with Sriracha-Soy-Mayo:

  • Ingredients:1 lb. of lean ground beef or venison.
  • Kraft low fat mayonnaise with olive oil.
  • Soy sauce.
  • 1 ripe Haas avocado.
  • 1 Package King’s Hawaiian sweet rolls.
  • Package of 3 color deli cole slaw (green cabbage, carrots, red cabbage) Ketchup.

Add 1/4 Bottle of Poke King Sauce and knead into meat. Form 6 small slider patties. Pan sear in hot skillet or grill to desired doneness. Whilepatties are cooking, mix a few drops of soy sauce and desired amount of Sriracha hot chili sauce into mayo.

Warm rolls in microwave for a few seconds. Add finished patties to rolls, spread mayo mix on one roll, top poke burger with ketchup, cole slaw (use the raw product, do not make actual coleslaw per directions on package) and sliced avocado. Enjoy!

For a Spicy Cheeseburger version, melt slices of Cabot Hot Habanero aged cheddar cheese on burgers while cooking.

Poke Tacos

  • 1/2 lb. Hawaiian poke (already mixed with all ingredients)
  • Shredded green cabbage
  • Cilantro-yogurt sauce
  • Avocado

Combine 1/2 cup of plain yogurt, 1-1/2 tablespoons sour cream, 2 tablespoons fresh chopped cilantro. Mix thoroughly in a bowl for cilantro-yogurt sauce. Slightly warm small flour tortillas in microwave or oven. Spoon a few cubes of poke mixture into tortilla. Top with shredded cabbage and desired amount of cilantro-yogurt sauce. Serves 2 (makes 4 poke tacos)
*For a variation, substitute seaweed salad for green cabbage or pineapple yogurt for plain yogurt*

Poke Wings

  • 1/2 lb. Hawaiian poke (already mixed with all ingredients)
  • Shredded green cabbage
  • Cilantro-yogurt sauce
  • Avocado

Marinate chicken wings in Poke King for 10-15 minutes. Grill over medium-high heat. Roll cooked wings in fresh chopped cilantro. Serve with side of ranch, blue cheese or mix a little additional poke sauce in the condiments if you want more of the sauce flavor experience.

Poke Chicken
Marinate chicken in Poke King sauce for 2-3 hours. Grill over medium-high heat or bake on 350 for 25-30 minutes. Serve with your choice of rice and a fresh vegetable.
Poor Man's Poke Bowl A.K.A. The Big Sexy Bowl
Prepare everything exactly as the original Poke Bowl above but substitute canned tuna or salmon. This is a simple and cost-effective way to prepare a poke bowl and can satisfy the poke craving if you don’t have access to quality tuna or salmon.
Our Story
The Story of Poke King Hawaiian Poke Sauce
The story of Poke King Hawaiian Poke Sauce & Marinade begins in the quiet beach town of New Smyrna Beach, Florida. There’s an old Yiddish proverb that states, “Man plans. God laughs”, and this holds true in our case. I’m John Kinney and with my business partner Clint Yates we had a dream of starting a seafood market and grille in our home town. We have been friends for years, and around our 40th birthdays found ourselves sharing a common disillusionment with corporate America, a desire to work like dogs as well as a willingness to abstain from paychecks. With college degrees from Florida State and Florida respectively and having both eaten copious amounts of seafood, we were confident of our qualifications to start a fish market from scratch. How hard could it be?
We took a year and researched seafood markets around the state of Florida, poaching ideas from the best, noting the mistakes of the worst and sampling cold beers from all. We commenced to building our dream business, Flagler Avenue Seafood Market and (eventually) Grille. Tucked away in the back of a courtyard of stores and wedged between a high end women’s boutique and a day spa, it was the perfect location, only if you wanted to hide from somebody.
We managed to open in spite of ourselves in the summer of 2010, not so strategically timed with both the gulf oil spill as well as the worst economic downturn since the great depression. Our market was small, but with a good layout, hard work ethic, a simple philosophy of never selling stinky fish and a willingness to talk a blue streak, we quickly gained a strong following. Funny thing about business and in life, if you do what you say you’re going to do, treat
everyone with kindness and respect, and always greet people with a smile, you will be successful. “Your wish is our fish”, “Another day, another fillet”, “Mucho take it easy”, and always “Living the dream” were our salutations and philosophies.
Shortly after opening we were introduced to the food trend experience known as Hawaiian Poke Tuna by a local surfer who had spent time on the North Shore of Hawaii. In Hawaiian, Poke is a verb that means to cut or to slice in small sections and is a very popular style of seafood salad. To this day the exact details of how we acquired the “secret” recipe of Poke King remain shrouded in mystery. We both agree though, it involved a man named Johnny Bongos, a stained piece of butcher paper handwritten in Spanish, an undisclosed sum of money, and the Department of Homeland Security.
We began preparing and selling Hawaiian Poke Tuna regularly and it quickly became one of the most popular items we offered. Sushi grade yellow fin tuna, chopped onions and scallions, toasted sesame seeds mixed with our Poke sauce consisting of soy sauce and sesame oil with a “backside heat” element. People would come in just for the Poke and if we happened to have sold out that day, well let’s just say the language they would use to voice their displeasure was as salty as the ocean from where our fish were caught.
It wasn’t long before we were offering the poke tuna served over steamed jasmine rice and topped with avocado, calling it “The Poke Bowl”.
This was the beginning of the “Grille” in our name and for quite some time the Poke Bowl was our sole menu item. We eventually brought on a chef and our menu expanded to include Poke tacos and Poke salad along with the standard operating fish sandwiches and fish tacos. Fresh, wild and local seafood, a menu anchored by the Hawaiian Poke tuna, and with an exponentially growing customer base it became increasingly obvious we had set an unsustainable pace. We were realizing our quality of life was slipping, but also well aware of the phenomenon we had introduced in town that was Hawaiian Poke Tuna.
It is often said one door closes and another opens and that was the case with Flagler Avenue Seafood. One fateful morning towards the end, Clint opened the door to our walk in cooler and found me staring blankly at 200 pounds of fresh local flounder that needed to be filleted that day. I finished my beer, turned to him and said, “I don’t want to do this anymore”. In the fall of 2012, with heavy hearts and sore backs we decided to close our beloved market and
pursue bottling our Poke sauce with the goal of making it available to everyone in the Country. We walked off stage like exhausted entertainers, leaving the crowd wanting more. Our customers couldn’t believe it; dismayed, frustrated, but eventually understanding, we promised them an encore and that encore would be Poke King Hawaiian Poke Sauce and Marinade.
Give us a call at 386-233-0171 … or
email us at john@pokesauce.com
Poke King® would greatly appreciate some feedback from our customers or if you have a Poke King® recipe that you would like to share … (we will not use your full name). Fill out the form below and let us know how we are doing and/or share a recipe and see below for what our customers are saying about Poke King® … Thank you for your support!
John & Clint
Visit Our Office
ADDRESS: 316 Crawford Rd. New Smyrna beach, FL 32169
PHONE: (386) 233-0171
EMAIL: john@pokesauce.com
Business Hours
SUN. Closed
Sat. 8am to 11am
MON. - FRI. 8am to 5pm