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Poke is Hawaiian for "to slice" or "cut crosswise into pieces"; sometimes stylized 'poké' to aid pronunciation) is diced raw fish served either as an appetizer or a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku (skipjack tuna) and heʻe (octopus). Heʻe (octopus) poke is usually called by its Japanese name tako poke, except in places like the island of Niʻihau where the Hawaiian language is spoken. Increasingly popular ahi poke is made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common poke seasonings. Poke differs from other raw fish dishes like ceviche, kinilaw or umai in that it does not use citrus fruits as a curing agent.