Poke (pronounced poh-keh) — a Hawaiian dish typically made with chunks or raw, sushi-grade tuna — is all the rage these days. In fact, when we were on vacation in California this spring, it seemed that poke bowls were on every menu, and we even spotted a few poke-only restaurants.
However, as popular as poke is these days — and as delicious as fresh tuna may be — there are definitely some risks you should be aware of before making poke your go-to lunch.
Here’s the deal: our rivers, bays and oceans are becoming more and more contaminated by industrial pollutants, as well as thousands of tons of discarded plastic. I mean, you’ve heard of the Great Pacific Garbage Patch, right? It’s a thing.
One of the biggest issues around the 87,000 tons of plastic floating between the US mainland and Hawaii is that the larger pieces eventually break down, and the microplastics are then eaten by fish, turtles and other sea animals.