My mouth is watering just reading this! Reminds me that I have a frozen tako (that would be an octopus for you non-islanders) waiting for me to do something with! Too bad it's so hard ot get good ogo up here, or else I would have wacked that thing a long time ago.
As far as doing the smoked Ahi/Aku poke, I don't have any complete recipes handy. I do have a smoked ahi marinade attached at the bottom of this reply (I'll also post seperately also). Usually the smoked fish won't have the consistency I like in poke, since once cooked, it will have a tendency to flake (unlike the smoked tako, which is perfect).
If you are going to smoke the fish, I would use a 'cold smoke' method, where you cure the fish in salt and sugar first, then cook/cure it with a low temp smoke until done. Unfortunately, I think you need an electric smoker to keep the temperature low enough (around 100 degrees). Here's a link that describes the basic approach
http://www.marinews.com/fishing/Cooking/c_smokefish.html
What I WOULD do with some fresh ahi/aku is sun dry 'em (or jerky it), then simply cut into bite sized pieces, mix with some sesame oil, shichimi, chili peppah, hawaiian salt for good luck, and either some ogo or cucumber slices for crunch and grind 'em dat way.
Foodland makes a good smoked marlin that I liked to do that with.
If you do smoke it, then you can do the same thing, but go light on the oil, a littel extra salt, and add a little bit of water. Use the cucumbers to scoop it up. It makes a nice mushy dish that goes good with beer!
Here's a couple recipies to fool around with (I ripped these off but I don't know where. Apologies to whoever I stole from!)
MARLIN JERKY
Step 1 - catch one
Step 2 - Filet into 1' long chunks. Remove dark meat & save for bait. Slice the remaining meat into strips 1.5"x1 foot.
Step 3 - Prepare marinade in ratios provided
* 1 quart Kikomen soy sauce
* 1 lb. dark brown sugar
* 2 cloves /or 1 teaspoon garlic salt
* 1 teaspoon pepper
* Other spices if desired: thyme,cayenne, whatever.
Step 4 - Marinate in 1 gallon ziplocks for 24 hours. Drip/dry on racks for 2-3 hours.
Step 5 - Hang in Smokey Joe on "S" shaped coat hanger hooks of lengths from 1" to 7". Strips are hung from top of smoker at different levels to maximize space. If loaded properly, smoker can accomodate 50 pieces!
Step 6 - Smoking: Add hickory chips. Intervals of 4 hours between changing is the norm. Because the heat in the smoker rarely is over 100 degrees, you might want to cover with a burlap sack if it is cold outside. Time in smoker till jerky-like, can take as much as 48 hours.
Step 7 - Enjoy! This jerky is non-fishy and many who have tried it claim that it is comperable or better than the best deer jerky they have ever tasted!
Drunken Hawaiian Smoked Shrimp (need the marinade for the ahi)
7 each Ama Ebi Shrimp
1/2 cup beer
1 Tbs minced garlic
1 Tbs dry rub
5 Tbs brown sugar
wood chips
Mix beer, garlic, dry rub and brown sugar together and pour over the shrimp. Marinate for 30 minutes. Remove shrimp from marinade and place in a steamer. Pour half the marinade into a small bowl. In the bottom of the skillet place the bowl of marinade in the middle and place the wood chips around the bowl. Place the steamer over the skillet and turn on high heat for 2 minutes. Pour the remaining marinade over the shrimp and cook another 3 minutes. Remove the shrimp and serve.
Smoked Ahi Sauce
1/2 cup mayonnaise
1 Tbs minced garlic
1 tsp dry rub
1 Tbs BBQ sauce
1 tsp red wine vinegar
1 pinch chopped parsley
2 ounces Smoked Shrimp marinade
Place all ingredients together and mix until well combined.
Dry Rub: (Secret Recipe)
Paprika, Kosher salt, black powder
(lesser amount of) garlic powder, onion powder, dry mustard
(still lesser amount of) celery seed, chili powder, cumin powder, cayenne powder
Aloha!
kev