Supermarket Perimeter - March 2019 - 44

Seafood

Poke power
BY ANDY NELSON

Native Hawaiian
dish continues
to thrive on
mainland

IT TOOK POKE A LONG TIME to migrate from its
native Hawaii to the mainland U.S.
But now that it's here, it's here to stay - and
it's one of the hottest food trends out there, the
grocery fresh perimeter being no exception.
One of the main dishes of Native Hawaiian
cuisine, poke is a diced raw fish served as both an
appetizer and a main dish. Aku and he'e are the
traditional varieties, and common ingredients include yellowfin tuna, sea salt, soy sauce, inamona,
sesame oil, limu seaweed and chili pepper.
There is no denying poke's popularity. In 2018,
it ranked second on online restaurant ordering
platform GrubHub's list of hottest foods (based on
percentage gain in orders).

The Juneau-based Alaska Seafood Marketing
Institute worked with Chef Kathy Casey to
develop Alaska Sockeye Salmon Poke and Alaska
Crab Surimi Poke bowl recipes. These recipes
feature delicious dressings and a variety of flavor
options and toppings that can be mixed and
matched including: 
ALOHA diced pineapple, chopped cilantro, jalapenos
and more with topping options like chopped toasted
macadamia nuts, coconut milk and fresh lime
COOL CUCUMBER diced cucumber, avocado,
Hijiki seaweed, fresh ginger and more
CHA CHA fresh lime juice, diced
avocado, pico de gallo and more
SRIRACHA SMACK - chopped pickled onion,
Sriracha hot sauce, shaved celery, fresh mango with
toppings like crispy onions, shallots or garlic
CALIFORNIA ROLL with diced avocado, water
chestnut, cucumber, pickled ginger and
topping options like Wasabi Mayo Drizzle
KOREAN BBQ Gochujang sauce, honey, kim chee etc.

44 - MARCH 2019

In fact, poke is one of the new foods gaining at the expense of
some old favorites.
Soup and salad sales are down, according to Chicago-based
market research firm Technomic, thanks to an increase in other
healthy alternatives like poke bowls. Consumers, says Anne Mills,
Technomic's senior manager of consumer insights, now have a
wider variety of healthy options to choose from than ever, and
poke is one of the most popular of those options.
Poke bowls are one of the main drivers of what Nicolas
Mendoza, the founder of Santa Fe, New Mexico-based
OneForNeptune, calls a "seafood renaissance" in the U.S.
"One in five Americans - 65 million people - expressed a desire to eat more seafood in their diet if only it were a little more
convenient and a little less confusing to do it," Mendoza told
Food Business News, a Supermarket Perimeter sister publication.
"You're going to continue to see new innovations and new ways
food producers are finding to meet the desires of the market to
include more seafood in their diets and overall more seafood at
the center of the plate."

www.supermarketperimeter.com

EAT POKE

VARIATIONS ON A THEME


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Supermarket Perimeter - March 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - March 2019

Supermarket Perimeter - March 2019
Editor's Note - Ready to rumble
Contents
The Wire - Supermarket customer satisfaction sinks
Nearly half of consumers to increase organic consumption
United Fresh unveils plans for 2019 convention
Corbion ingredient receives innovation award
To serve or not to serve?
GOING PREMIUM
Thrifty, but willing to spend
Getting up to speed
Bakery - Branded goods
Bagels - What makes the perfect bagel
Deli - Meal kits 2.0
Hot entrees
Meat & Poultry - Heat-and-eat meats
Beef - Confident consumers, better quality drive big gains at retail
PRODUCE - PREVENTING SHRINK
Produce - Blueberries
Seafood - Poke power
Food Safety - Tamper-evident delivery
COMMISSARY INSIDER - Fresh-cut fruit
PACKAGING - FUNCTIONAL DESIGN
OPERATIONS - ORGANICS
FOOD SAFETY - INCREASING SHELF LIFE
Product Showcase
Advertisers
FRESH TAKES
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - 2
Supermarket Perimeter - March 2019 - Editor's Note - Ready to rumble
Supermarket Perimeter - March 2019 - Contents
Supermarket Perimeter - March 2019 - 5
Supermarket Perimeter - March 2019 - Corbion ingredient receives innovation award
Supermarket Perimeter - March 2019 - 7
Supermarket Perimeter - March 2019 - To serve or not to serve?
Supermarket Perimeter - March 2019 - 9
Supermarket Perimeter - March 2019 - 10
Supermarket Perimeter - March 2019 - 11
Supermarket Perimeter - March 2019 - GOING PREMIUM
Supermarket Perimeter - March 2019 - 13
Supermarket Perimeter - March 2019 - Thrifty, but willing to spend
Supermarket Perimeter - March 2019 - 15
Supermarket Perimeter - March 2019 - Getting up to speed
Supermarket Perimeter - March 2019 - 17
Supermarket Perimeter - March 2019 - Bakery - Branded goods
Supermarket Perimeter - March 2019 - 19
Supermarket Perimeter - March 2019 - 20
Supermarket Perimeter - March 2019 - 21
Supermarket Perimeter - March 2019 - Bagels - What makes the perfect bagel
Supermarket Perimeter - March 2019 - 23
Supermarket Perimeter - March 2019 - 24
Supermarket Perimeter - March 2019 - 25
Supermarket Perimeter - March 2019 - Deli - Meal kits 2.0
Supermarket Perimeter - March 2019 - 27
Supermarket Perimeter - March 2019 - 28
Supermarket Perimeter - March 2019 - 29
Supermarket Perimeter - March 2019 - Hot entrees
Supermarket Perimeter - March 2019 - Meat & Poultry - Heat-and-eat meats
Supermarket Perimeter - March 2019 - 32
Supermarket Perimeter - March 2019 - 33
Supermarket Perimeter - March 2019 - Beef - Confident consumers, better quality drive big gains at retail
Supermarket Perimeter - March 2019 - 35
Supermarket Perimeter - March 2019 - 36
Supermarket Perimeter - March 2019 - 37
Supermarket Perimeter - March 2019 - PRODUCE - PREVENTING SHRINK
Supermarket Perimeter - March 2019 - 39
Supermarket Perimeter - March 2019 - 40
Supermarket Perimeter - March 2019 - 41
Supermarket Perimeter - March 2019 - Produce - Blueberries
Supermarket Perimeter - March 2019 - 43
Supermarket Perimeter - March 2019 - Seafood - Poke power
Supermarket Perimeter - March 2019 - 45
Supermarket Perimeter - March 2019 - 46
Supermarket Perimeter - March 2019 - 47
Supermarket Perimeter - March 2019 - Food Safety - Tamper-evident delivery
Supermarket Perimeter - March 2019 - 49
Supermarket Perimeter - March 2019 - 50
Supermarket Perimeter - March 2019 - 51
Supermarket Perimeter - March 2019 - 52
Supermarket Perimeter - March 2019 - COMMISSARY INSIDER - Fresh-cut fruit
Supermarket Perimeter - March 2019 - 54
Supermarket Perimeter - March 2019 - 55
Supermarket Perimeter - March 2019 - PACKAGING - FUNCTIONAL DESIGN
Supermarket Perimeter - March 2019 - 57
Supermarket Perimeter - March 2019 - OPERATIONS - ORGANICS
Supermarket Perimeter - March 2019 - 59
Supermarket Perimeter - March 2019 - 60
Supermarket Perimeter - March 2019 - 61
Supermarket Perimeter - March 2019 - FOOD SAFETY - INCREASING SHELF LIFE
Supermarket Perimeter - March 2019 - 63
Supermarket Perimeter - March 2019 - Advertisers
Supermarket Perimeter - March 2019 - FRESH TAKES
Supermarket Perimeter - March 2019 - 66
Supermarket Perimeter - March 2019 - 67
Supermarket Perimeter - March 2019 - 68
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