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The upcoming Sunday, September 28, marks International Poke Day, a celebration commemorated by the Norwegian Seafood Council in Spain in honor of one of the most popular and healthiest dishes of the moment. Originating from Hawaii, poke has evolved over the years, adapting to various cuisines around the world, and in Spain, it has established itself as a genuine gastronomic trend, with Norwegian salmon as its star ingredient.
Traditionally, poke consists of diced raw fish served over a base of rice with vegetables and dressings. It began as a simple fish salad in the Pacific Islands. However, its popularity began to soar in the 1980s in California, where it started to incorporate ingredients from diverse cultures, merging with Asian, Latin American, and Mediterranean flavors, contributing to its global success.
Since its arrival in Spain in 2017, poke has not only solidified its presence in specialized restaurants but is also found in supermarket chains and menus across various establishments. Erling Haaland, the international football star and ambassador for Norwegian seafood, has expressed his appreciation for this dish, highlighting its health benefits, particularly for athletes.
Far from being a passing trend, poke has firmly established itself as a phenomenon in the country, driving the opening of numerous franchises dedicated to this type of cuisine. Recent surveys conducted by Norway Seafood indicate that poke consumption has experienced a significant uptick, reinforcing its status as a “megatendency” in Spanish gastronomy.
The data supporting this phenomenon is clear: one in five Spaniards regularly consumes poke, demonstrating that it has become a solid option in the population’s eating habits. Additionally, 25% of consumers choose to prepare their poke with salmon, with Norwegian salmon being the most sought after for its quality and freshness.
Tore Holvik, director of the Norwegian Seafood Council in Spain, compares the success of salmon poke to other culinary options like sushi and sashimi, stating that it has transitioned from an exotic curiosity to a delicious and healthy alternative within the Mediterranean diet. He also emphasizes the nutritional benefits of salmon, noting that a serving of 150 grams meets weekly Omega-3 needs and the daily dose of Vitamin D, both essential for cardiovascular and bone health, in addition to being a rich source of minerals and antioxidants.
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Referrer: MiMub in Spanish
