Poke Shibi Appetizer (Yellow Fin Tuna)

In Hawaii, shibi is another name for yellowfin tuna. The yellowfin earns its name because the soft dorsal and anal fins and finlets are bright yellow. The dorsal and anal fins lengthen with age. Yellowfin range from the ocean surface to depths below 100 fathoms.

Caught year-round in Hawaiian waters, yellowfin tuna are typically most abundant during the summer season (May-September). Yellowfin meat tends to be firmer than bigeye tuna.

Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in the “blackened” fish preparations featured in Cajun cuisine. With its mild flavor and firm texture, yellowfin is well suited to many applications.

Poke is a traditional Hawaiian seafood preparation, most easily described as marinated sashimi. Made with Ahi (a general Hawaiian description of most species of tuna), the recipe includes yellowfin tuna (in Hawaiian “Shibi”). This is a great recipe with a multitude of flavors for your next potluck or holiday party. Add chopped fresh seaweed (Nori) if available.

Ingredients:

2 pounds yellow fin (Shibi) tuna steaks, cubed

1 cup soy sauce

3/4 cup chopped green onions

1 cup of chopped yellow onion

2 tablespoons sesame oil

1 tablespoon toasted sesame seeds

1 tablespoon crushed red bell pepper (optional)

8oz Nori (seaweed) (optional)

1 teaspoon wasabi powder

Preparation time (20 minutes):

Cube 2 pounds of Shibi fillets in the refrigerator in a bowl

In medium non-reactive (glass) bowl, combine soy sauce, green onions, yellow onions, sesame oil, sesame seeds, chili, and wasabi powder; mix well.

1 to 2 hours before serving, mix the marinade with the Shibi cubes and refrigerate until serving.

Plating:

Remove the Poke from the refrigerator and add toothpicks or cocktail sticks.

Serve in the mixing bowl chilled.