/COMUNICAE/
The poke, sealed raw fish salad originating from Hawaiian cuisine has spread throughout the world, becoming absolute megatrend, also in Spain. The Salmon is one of its star ingredients and Norway, the cradle of the best fish, as underlined by the Norwegian Sea Products Council
Every 28 September the International Poke Day.Although this festival does not have a clear origin, the truth is that a day of these characteristics is a unique occasion to approach the typical Hawaiian dish that has been popularized all over the world and also in Spain, where it is absolute tendency. Since arriving in Spain, there in 2017, the elaboration of these salads with squares of marine raw fish has grown exponentially and gains growing popularity both to take in restaurants and to prepare it very quickly, at home. In addition, the poke (or poke bowl), which means ‘cut’ in Hawaiian, is very healthy.
The international expansion of the poke has been unstoppable. In the 1980s the poke crossed from Hawaii and other Pacific islands to California, where it became very popular and merged with new fashion flavors. Thus, over the years, it has absorbed some of the typical ingredients of other gastronomy and has adopted salmon as a key ingredient for its elaboration in all latitudes. In Spain, you can talk about “a spectacular boom” of consumption, with exponential growth in virtually all territories.
The poke consolidates among the preferences of consumers, since almost 20% of the Spaniards who have participated in a recent Ipsos survey for the Norwegian Sea Products Council, has consumed it in the last six months (and about 25% have prepared it with Salmon as a star ingredient).
And with regard to home only, 20% of respondents mean that they have tried to make poke with salmon at home in the last six months while only 11% have resorted to other fish as an ingredient.
AreasMetropolitans of Madrid (37%) and Barcelona (28%) lead the consumption of poke with Salmon, according to the same Survey. All over Spain, the Salmon bats other fish as a favorite main ingredient.
“The poke sale in Sushita restaurants has been increasing strongly in recent years. The consumer is increasingly looking for fresh, healthy, high-quality products that are nutritionally complete,” says Sushita Marketing Director, Eloy del Pozo. “It is a very consumed product both in the restaurant and in Delivery and Take Away. The most successful variety is salmon, although tuna pokes and vegans are also very demanded,” Del Pozo adds. “The Sushita group seeks excellence and the best quality and, of course, the salmon served by its restaurants comes from Norway,” concludes the director.
The poke has shown that the so-called ‘fast cook’ is not always synonymous with poor quality or unbalanced food. Rather on the contrary, if the ingredients are chosen well, a healthy, nutritious poke can be produced in just a few minutes, while delicious.
The secret? The high nutritional quality of Norwegian salmon, coupled with rice - preferably integral-, quinoa or healthy fruits and vegetables, such as pineapple, mango, onion, wakame, avocado or edamames. All of this, seasoned with other ingredients to relieve -without seasonings or added sugar - such as lime, extra virgin olive oil, soy sauce, rice vinegar or sesame oil.
Norwegian salmon, national market leader
The Norway salmon is certainly one of the most valued ingredients of the Spanish, according to the data that show recent surveys carried out by Ipsos for the Norwegian Sea Products Council. Thus, for example, 81% of Spaniards are able to identify it without any help. And 42% eat salmon at least once a week, a trend that stays, as consumption remains stable.
In turn, eight of every 10 Spanish They consume salmon in their house at least once a month while 31% take it in restaurants. Far away is the number of people who choose the ‘take away’ or salmon to carry, something more than 20% of consumers, that uses it at least once a month. Among the benefits that consumers associate with Norwegian salmon, the survey indicates that 90% believes it is Healthy85% consider it “Yummy.” and 83% value it iseasy to prepare.
Nutritional and sustainable salmon
No doubt, the Norwegian salmon is one of the star ingredients of this precolonial dish, for its taste, nutritional properties and safety guarantee. It serves as an example that only a ration of 150 grams of salmon covers the weekly needs of Omega 3 recommended and the amount of vitamin D daily while being the source of some essential minerals such as phosphorus and potassium and antioxidants such as selenium and vitamin E.
Poke, the world gastronomic mega-trend that conquers Spain
The poke, sealed raw fish salad originating from Hawaiian cuisine has spread throughout the world, becoming absolute megatrend, also in Spain. The Salmon is on
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2023-04-11
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