KOKODA—

the national dish of Fiji, consists of cubed ceviche whitefish, tossed in a seasoned coconut milk. In comparison, Hawaii’s counterpart “poke” is typically marinated in a homestyle sesame soy sauce. Both dishes are typically enjoyed with warm rice, various sides, or simply on its own.

The project is being brought to life by the Blackfin Collective helmed by Ron SH, executive chef of Cloud & Spirits and co-founder of the Love Art brand. KOKODA will be bringing an elevated approach to the popular poke bowl through the use of different fresh fish available seasonally in New England and regionally unique sauces.

“Poke has had a meteoric rise in popularity over the last decade on the mainland, yet the potential of the cuisine has just started to explore its beginning.”, says Ron.

“I want to expand the exposure of fast casual cubed fish dishes to approaches also found in the Polynesian islands which is heavily influenced by the use of coconut and locally caught fish. We’re incredibly lucky to be a global seafood hub here in Boston so it just made sense to work with local distributors to feature some of the best we have to offer.”

See the flavors below—