The Best Poke in Honolulu: 11 Restaurants to Hit | Eater
"Beer and poke go together like ‘ahi and shoyu, so a poke counter inside a liquor store just makes sense. The counter sells a mix of poke made with fresh and previously frozen ‘ahi, each clearly labeled. The multitudinous trays are proof that you can apply poke seasonings to practically anything: mussels, shell-on clams, crawfish, squid strips (aka imitation abalone), pipikaula (soft-dried beef), and tofu. In crab poke choices alone, Tamura’s offers everything from imitation crab to Dungeness crab (still in its shell), and has become notorious for what might be the most expensive poke ever, at more than $35 a pound, made with king crab liberated from its shell." - Martha Cheng
