Raw fish creations are a defining factor in many cuisines – a showcase of seafood in its most pure and simple form, and often a gateway into a geographic region’s culinary sensibilities.
In France, you are likely to encounter enjoy seafood tartare, a moist mosaic of sparkling diced raw fish with shallots and herbs, piled into a perfectly artistic cylinder.
Italians will serve you crudo – slices of the freshest local delicate seafood, glistening with a blanket of oil or citrus.
Japan’s sushi and sashimi is perhaps the world’s best-known raw fish preparation. Peruvians claim fame for ceviche (not strictly raw as the fish “cooks” in the citrus acid), while many other Latin American countries jealously guard their own unique styles. And the latest raw fish craze to spread around the world is Hawaii’s sesame-oil defined poke.
These dishes have crossed oceans, with crudo, tartare, and ceviche now found up on menus all over the world. However, there are some raw fish creations that have remained within their boundaries and stay the property of local chefs, embraced by locals and eager visitors. Here are five of these lesser-known raw seafood dishes.
