With its reliance on large portions of top-of-the-food-chain fish, poke is a resource-intensive dish that doesn't necessarily fit into the Dan Barber-influenced wast-to-plate dining world, and — given the environmental constraints facing the fishing industry — it seems fair to ask: Can any poke-centric business actually scale in a responsible way? The answer, as you might expect, is more complicated than it seems.
Kevin Hsu, of Pokéworks, which has locations in New York and Mountain View, California, and is looking to expand to more cities, says sourcing sustainable fish is one of the key tenets of their business plan. In evaluating vendors, they look at everything from aquaculture water management to the packaging used for fish feed. "We want to make sure we're keeping up with the Monterey Bay Aquarium Seafood Watch, he says. "Vendors, over time, we want to monitor."
By Jennifer Fieldler | Read more: Grub Street