Ideas in this flowchart

• Native Hawaiian fish preparation includes traditional methods and contemporary poke.
• Fish was traditionally eaten raw, cooked, salted, or dried.
• Raw fish preparation depended on whether the flesh was soft enough to lomi.
• Lomi involved mashing the flesh with the fingers to soften it and help salt penetrate deeper.
• If the fish was not soft enough to lomi, it was cut into chunks or slices or left whole.
• Poke is the most popular contemporary way of preparing fish.
• Poke means “cut up pieces” in Hawaiian and consists of chopped fish chunks.
• Poke can be seasoned in several different ways.
• Common seasonings include salt, shoyu, limu, garlic, and onions.
• Any fish can be used for poke, but ahi tuna is typically preferred.