Poke is to Hawaii what the hamburger is to America: a dish found everywhere from roadside diners to convenience stores, the raw fish salad setting itself distinctly apart from its Asian and Spanish neighbors, with thicker cuts than sashimi and a sauce that is bolder and less acidic than ceviche. Pronounced “po-kay,” meaning section or slice in Hawaiian, the little salad has found its way to the mainland, with both traditional takes and nimble flares of creativity.

Tuna Poke, BIG WATER FISH MARKET

Big Water’s offering is the most traditional of the bunch, the tender ahi tuna served as a simple, stand-alone salad atop a bed of lettuce. Don’t let its demure setting fool you, however, as this appetizer finds a healthy dose of wasabi spice mixed in. The hearty chunks are flecked with sesame seeds both black and neutral, tossed in the classic soy sauce and sesame oil mixture. Splash on a little lemon squeeze from the accompanying wedges to neutralize some of the spice.

Big Water Fish Market, 6641 Midnight Pass Rd., Sarasota, 941-554-8101.

Wonton Tuna Poke, BOCA KITCHEN, BAR + MARKET

Delicate and handheld, the tuna poke arrives with extra-crispy wontons for the base, cupping the ruby red fish and setting off its succulence with a crunch. A smattering of diced avocado, heirloom tomatoes and micro cilantro top off the bite, though the real kicker setting this form of poke apart is the togarashi. Japanese for “chiles,” the coral-tinged mixture is a combination of seven spices, creating a sensation more than a taste—both citrusy and hot, with hints of ginger and poppy.

Boca Kitchen, Bar + Market, 19 South Lemon Ave., Sarasota, 941-256-3565.

Tuna Poke Tacos, SURF SHACK

An Americanized version of the Hawaiian classic, Surf Shack calls their poke, “the surfer’s sashimi.” A hard taco shell serves as the vehicle for the juicy marinated ahi tuna, and gets topped Mexican-style with red bell peppers, carrots, cucumber, sesame seeds and a swipe of Sriracha mayo. Creamier than the rest, but still tasty, the taco proves itself as a delicious universal vessel no matter the insides.

Surf Shack, 328 John Ringling Blvd., Sarasota, 941-960-1151.

Polpo Poke and Langosta Poke, CEVICHELA

Chef Darwin can do more than ceviche—recent additions to his Peruvian menu include an ode to the aloha life with his polpo and langosta pokes. Despite the lean towards carry-out street food, the poke is almost too beautiful to eat. For the polpo, Darwin combines chunks of octopus, salsa criolla, a thick slice of avocado, black olive puree and tall plantain chips. And the langosta: sweet pink lobster, mango, red bell peppers, jalapeños, seaweed, mango and orange marinade.

Cevichela, 5110 Ocean Blvd., Sarasota, 941-349-0818.

Schichimi Chicken Poke Bowl, YO! SUSHI

Served in the ever-popular bowl format, Yo! Sushi’s poke strays from the pack, offering diners an option that comes from land rather than sea. In their Schichimi chicken poke bowl, spicy chicken sits side-by-side with dressed seaweed, crispy shallots, house-pickled cucumber and red onion on an orb of seasoned rice. Though non-conformist, the bowl still hits the spot.

Yo! Sushi, The Mall at UTC, 140 University Town Center Dr., Sarasota, 941-313-7091.