The Big Island has two poke traditions that barely know each other exist. In Hilo, poke is a fish-market institution — bought by the pound from ice cases, eaten standing up, in the Hawaiian style that predates the bowl-menu trend by fifty years. In Kona, the poke shack format has evolved its own identity — small storefronts, ice cases with a dozen varieties, lines that form before noon.

Hilo: The Fish Market Tradition

Suisan Fish Market — Hilo

Suisan Fish Market operates on the Hilo waterfront and has been selling fresh fish since 1907. The poke case has six to ten varieties depending on the day — Hawaiian-style limu poke, shoyu ahi, spicy ahi, and seasonal preparations that follow what came off the boats that morning. Buy by the pound, eat on the waterfront benches across the street.

Hilo Farmers Market — Wednesday and Saturday

The Hilo Farmers Market on Wednesday and Saturday mornings has prepared food vendors including two or three poke vendors who sell fresh-made poke in small containers. The quality is market-fresh and the prices are competitive. Go early — the best poke sells out by 9am.

Kona: The Poke Shack Format

Da Poke Shack — Kailua-Kona

Da Poke Shack is the definitive Kona poke stop. A dozen varieties in an ice case, sold by the pound or in plate format. The limu ahi and the spicy ahi are the consensus picks. Lines form before 11am; call ahead if you want a specific variety.

Hawaiian-Style vs. Bowl-Style

The Big Island generally leans toward traditional Hawaiian poke — minimal ingredients, the fish flavor dominant, eaten without much grain. The bowl format (poke over rice with toppings) exists but is secondary. If you want to understand what poke actually is, the fish market tradition is where to start.

Practical Notes

  • Buy by the pound at Suisan — you'll eat more than you think
  • Ask what came in that morning — fresh catch poke is worth the premium
  • Hilo side: go weekday mornings for the best selection
  • Kona side: Da Poke Shack by 11am or risk selling out
  • Limu poke (with fresh seaweed) is the traditional preparation — try it first