When the poke craze started in the Bay Area a couple of years ago, we were pretty disappointed with the freshness and portions of the fish that some of these places were serving. Now, however, we are seeing the benefits of the craze. More restaurants have apparently increased the popularity of poke so the fish is getting fresher (or at least not sitting around as long before getting served). Also, the competition has forced them to lower their prices and improve the portions. Only a few Bay Area restaurants have quality levels matching what is common in Hawaii, but quality levels here are now acceptable. I do wish that some of these places would serve a more Hawaiian style poke, though, ie don't mix veggies with the fish.

I'm still finding far too much "old fish hash" poke. I've found as the popularity soars, the quality has plummeted. It's the perfect medium for anyone wanting to undercut quality by mixing in older fish or cheaper varieties. To be honest, I've stopped trying. It's easy and cheap to make it yourself, then you're in charge of the ingredients and how fresh they are.

I agree with Poke-mon, it is best to make your own. Hawaiian style service and craftsmanship can't be replicated here due to high rents, much higher food cost (there are local fish auctions and markets in Hi for locally caught bigeye and yellowfin, low cost per lb and high quality). As someone born and raised in Honolulu, it is sad to see the great local Hawaii food culture being exploited for profit with unauthentic overpriced low quality junk, have you seen the frozen poke at Safeway? It may not be fit for animal consumption. Best place to get quality sashimi grade tuna is Marukai in Cupertino when it opens, they fairly grade the less desireable parts (b and c cuts) suitable for poke at pretty much their cost ~10 to $15 per lb. Just following a basic recipe gets you there, Takahashi market brings in the proper Hawaiian ogo if you need it as well as inamorata, so there is no reason you can't do it yourself economically and authentically.