Some menu trends come and go so quickly that you could blink and miss them, while others turn into must-haves for diners. Poke—a Hawaiian seafood dish featuring raw fish and Asian flavors—is proving to be a menu trend that will last the test of time. According to Technomic research, the occurrence of poke on restaurant menus is up by 21% compared to 2018. Restaurant operators are taking hints from diners and exploring classic, as well as innovative, ways to bring poke to their menus.
One of poke’s more distinctive features is the use of raw fish diced into cubes perfect for scooping into bowls or mixing into salads. Pierport® Seafood recently introduced new sushi grade Salmon Poke Cubes to give operators a more labor efficient and cost-effective option that can be utilized in a variety of menu items.
Pierport® Salmon Poke Cube Nachos
8 oz. Pierport Salmon Poke Cubes
2 Tbsp Soy Sauce
2 Tsp Sesame Oil
2 Tsp Rice Wine Vinegar
½ Tsp Fresh Ginger, grated
3 Markon® Green Onions, white parts only, thinly slice
Fried wonton chips
½ Cup Markon Green Cabbage, shredded
½ Cup Edamame, steamed and shelled
1 Markon Mango, diced
1 Markon Avocado, diced
For garnish: Thinly Sliced Green Onion, Chopped
Fresh Cilantro, and Black and White Sesame Seeds
1 Cup Katy’s Kitchen® Mayonnaise
¼ – ⅓ Cup Sriracha
Combine all the ingredients for the salmon poke in a medium bowl and gently stir until salmon is fully coated. In a small bowl, whisk the mayonnaise and the sriracha together and transfer to a squeeze bottle. To serve, spread wonton chips out on a plate. Top with shredded cabbage, edamame, mango, avocado, salmon poke, and additional desired toppings. Sprinkle on thinly sliced green onion, chopped cilantro and sesame seeds. Drizzle spicy mayo over the top and serve immediately.
Ask your Shamrock Foods Sales Representative about sampling Pierport® Salmon Poke Cubes and explore other ways to utilize seafood on your menu.
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