If you haven't dug into a bowl of raw fish, seaweed and veggies in a fragrant dressing, let us introduce you to the magic of poké. It's popularity is on the rise, a natural progression of our collective taste for sushi and sashimi. It originated in Hawaii and was borne out of ease and proximity to the freshest seafood possible. <a href=http://www.honolulumagazine.com/Honolulu-Magazine/August-2010/Poke-Past-and-Present/ target=_blank>Fisherman would cut the fish into cubes</a> (in Hawaiian, poké means “cut piece”), season and eat, similar to sashimi. It’s not a surprise that poké is gaining in popularity; the bigger surprise is that it’s taken this long.The health benefits are obvious. <a href=/articles?f=tags!seafood-recipe>Fresh fish</a> is a great source of protein and <a href=/articles/2015/01/omegas>omega-3s</a>. It's paired with fresh vegetables and antioxidant-filled seaweed, then tossed in a light, umami-forward sauce. Restaurants are putting their own spin on the dish. In Hawaii, locals often end up at <a href=http://dapokeshack.com/ target=_blank>Da Poke Shack</a> on the Big Island where it is prepared traditionally with Hawaiian salt, limu kohu (seaweed) and inamona (roasted kukui nut). At <a href=https://saltaireoysterbar.com/>Saltaire Oyster Bar</a> in Port Chester, New York, it’s tinged with <a href=/articles/2013/03/blue-zones>the Mediterranean</a>, paired as it is with zucchini, chives and Kalamata olives. A rising lunchtime favorite in New York is <a href=http://www.pokeworks.com/ target=_blank>Pokéworks</a> for leafy salads, while vegans head to the East Village where tiki joint <a href=http://www.motherofpearlnyc.com/ target=_blank>Mother of Pearl</a> is making a green mango poke with jicama and macadamia.Thinking back on the origin, poke can be fancy, but it can also be fairly simple. We asked our friends at <a href=http://www.sweetfinpoke.com/>Sweetfin Poké</a> in Santa Monica for a make-at-home version. (Though the ingredients list is long, it's actually a quick recipe to make, since it involves practically zero cooking.) This is the kind of recipe that invites experimentation, so take it away. A few tips from Chef Dakota Weiss on buying fish: Make sure the yellowtail is sushi-grade, clean and smells subtly of the ocean, rather than overly fishy or funky. Some fish may have a slight rainbow hue on the surface, which is fine. Use within two days of purchasing, or freeze wrapped in a waterproof bag or special paper your fishmonger can give you.

Lining Up for Poké

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