As promised in yesterday’s Paring column about Ellipsis 2010 Russian River Valley Rosé of Pinot Noir, here are recently published recipes for poke from the Seasonal Pantry archives.

Poke traditionally is made with very fresh ahi, without a recipe. Eventually, its widespread popularity resulted in world-wide festivals and countless published recipes.

Poke is a Hawaiian tradition, usually served as a snack or appetizer, of very fresh diced raw fish (there are all manner of variations now but traditionally it has been made with raw fish, most commonly ahi). Recently, Dave Legros has had outstanding fresh ahi at the Sebastopol farmers market; you’ll also find it at Santa Rosa Seafood’s booth at the Santa Rosa farmers market on both Wednesday and Saturday).

Do you have a favorite way to make poke or a favorite restaurant version? If so, please tell us about it in the comments section here.

Traditional Ahi Poke, with Variations

Squid Poke

Gary Chu’s Poke Salad

Ahi Poke with Fresh Ginger and Toasted Macadamia Nuts