British consumers favor Poké rice, Norwegian seafood industry seeks business opportunities.

42% of British consumers say they would choose poke when dining out, with the main attractions being its taste (60%) and health benefits (49%).

Although 54% of people have made poke at home, only 30% make it once a month, and only 15% make it once a week, showing that there is huge untapped potential for poke retailers and brands.

The main ingredients for poke are salmon and tuna, but more seafood options are available.

The Norwegian Seafood Council believes that cold-water shrimp, farmed cod, and farmed halibut will become important driving factors in the future.

Cold-water shrimp is already the third most popular seafood for home-made poke (26%), after cooked tuna (33%) and cooked salmon (37%). Cooked cod (20%) is also quite popular among consumers.

As consumers increasingly prefer to make their favorite dishes at home and prioritize protein-rich, nutritious meals, poke is expected to see significant growth.