Well preparation and quality are not mutually inclusive. Also, my statement is subjective (as just about everything here is) and also takes context into consideration.
By “real deal” I mean it’s not the typical (mainland) “poke/poki” set-up; for which I coined the term “Chi-poke”, which is fast casual bowls that typically uses about 2 ounces or less of cubed fish; often not seasoned at all and tops it with “stuff”. “Real-deal” in terms of where I’m from would mean more traditional version of poke (i.e. Ala’e and Limu/Shoyu) and there are places here in San Diego that do this.
Then there’s quality; here in San Diego, places like Poke, etc uses lower quality Ahi - though they have had Ahi Limu, etc. But based on my gauge
1 - Color/Translucency
2 - Fat Content
3 - Texture (due in part to fat content)
4 - Cut (i.e. too much “sugi” - connective tissue/“Chi-ai” - the blood line/blood saturated meat)
5 - Whether the fish looks like it’s been treated to preserve (here in San Diego, you can treat fish with carbon monoxide to preserve color and prevent oxidation)
That said - even places “back home”, even many of those I grew up getting poke from - like Tamashiro Market and Young’s Fishmarket sometimes use fish that I deem lesser quality. And though Poke, etc serves up traditionally prepared poke - I didn’t like the quality of the fish on some visits.
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