I buy the same kind of fish for poke bowls that I’d buy to make sushi at home. For me, sometimes that means dipping into the deep freezer at Whole Foods and buying small portions of medium-obscenely expensive sashimi-quality yellowfin tuna and salmon. Sometimes it means ordering from Honolulu Fish Company. There’s no such thing as sashimi-quality or sushi-grade as far as any official agency is concerned, but these terms mean that the purveyor feels the sourcing and handling of that fish makes it safe to eat raw. Often this fish has been flash-frozen and kept at a deep freeze. There are lots of ways to buy good fish, though. Just employ the fishmonger version of one of my top farmers’ market tips: buy from someone you trust and ask questions.