Different Ways of Eating Raw Fish Across the Oceans
Different Ways of Eating Raw Fish
Across the Oceans
People living coastally or on islands are deeply connected to the ocean for their sustenance. Eating raw fish is common across many cultures around the globe, each with its own unique traditions and methods for preparing and enjoying this delicacy. Here are several different ways raw fish is eaten as a main dish across the Oceans that the Ocean Posse cruises:
1. Ceviche (Latin America)
Ceviche has it’s roots in the northwestern region of South America that are now
known as Ecuador and Peru. Overtime the dish has spread throughout Central America with each country, each region, each family adding their own touch of individuality. Ceviche is the result of fish (often Mahi mahi, snapper, or corvina) and/or other seafood (for example shrimp, conch, or Octopus) being submerged in salt and lime juice. The chemical process that occurs is similar to fish getting ‘cooked’ in which the flesh turns opaque and gets firm…although the fish is not truly cooked.
The additional ingredients, the presentation, the size, and the accompaniments vary greatly depending on where you are. For instance, along the Gold Coast in Mexico ceviche is commonly a mix of fish or mixed seafood with tomatoes, onions, jalapenos, and cilantro served on a large platter with a basket overflowing with various large corn disks called tostados. Further south, in Panama, ceviche is commonly served in small individual servings with diced onions and lots of juice and a small singular packet of crackers. Further south still to Peru, the birthplace of ceviche, raw fish is marinated in lime juice, as well as thinly sliced onion. The dish is served with sweet potato slices, small portions of toasted corn, and plantain chips. They are all DELICIOUS ….just different….and sampling ceviche along the route is highly recommended.
2. Poisson Cru (Polynesian and South Pacific Islands)
The name poisson cru literally translates to "raw fish" in French. For many centuries native Polynesians and people of the South Pacific Islands were harvesting reef fish and pelagic fish and coconuts as a mainstay of their diet. The preparation was once as simple as pouring fresh squeezed coconut milk over raw fish and has evolved to include lime juice after the Europeans introduced citron (limes). Poisson Cru has a distinctive flavor and texture that is generally more mild that ceviche. While it is sometimes compared to ceviche due to the use of raw fish and citrus juice, poisson cru has its own unique preparation and cultural significance. Poisson Cru is often served with or over rice or taro with cucumbers and/or tomatoes. Seasonal and regional twists include adding fruits like mango or papaya or other vegetables like carrots or avocados. Salt and Pepper may be added for flavor.
Poisson Cru is made at home, during celebrations, and often served at communal gatherings or feasts. It is considered a symbol of hospitality and represents a longstanding connection to the sea. The preparation and sharing of poisson cru are deeply embedded in the social fabric of Polynesian life.
Overall, poisson cru is more mild and creamy while ceviche is more tangy and snappy. Both are fresh, crunchy, and scrumptious.
3. Poke (Hawaiian Islands)
The word 'poke' (like 'okay') was a Hawaiian word that meant 'to cut crosswise into pieces'. The dish that has taken on the name Poke is one that stems from one of the staple foods of the early Polynesian people of Hawaii. The early Polynesian people of the Hawaiian Islands lived off the sea. It is said they often cut crosswise and salted raw reef fish cutoffs and seasoned this with seaweed and roasted kokui nuts. Over time, after the arrival of people from the continents to the east and the west, this staple food began to evolve and take on tastes and flavors from both sides of the ocean. For example in the late 19th century many Japanese workers immigrated to Hawaii as sugar and pineapple plantation laborers. Instead of using salt and seaweed to season their raw fish they used shoyu (soy sauce) and sesame oil. They would eat this fish with white rice. In this way, some say that the Japanese immigrants also introduced the rice base to the modern day Poke. Westerners are said to have introduces spices, onions, and chili peppers. Poke of today is a serious fusion of flavor traditions that appeals to the culinary tastes across many cultures. While the dish has evolved greatly and spread far from Hawaii, Poke is still known as an adaptable delicious Hawaiian dish. Poke can be savory and sweet, spicy or mild. The fish is still marinated in a salty medium with seaweed is often served in bowl over rice with an added assortment of fresh, thinly cut colorful vegetables, fruit, and roasted nuts.
4. Pickled Herring (Northern Europe)
Pickling as a preservation method for fish has been around for over two millennia, and herring, being one of the most abundant fish in European waters, was an ideal candidate for pickling. The process of pickling, which involves immersing fish in a brine or vinegar solution, allowed people to preserve the catch for long periods, particularly in the colder months when fresh fish was scarce.
The earliest records of pickled fish date back to the time of the ancient Greeks and Romans. The Greeks were known to use vinegar and salt to preserve fish, and Roman texts suggest that pickled herring was a common foodstuff. The Romans also had a type of fermented fish sauce called garum, which was made from fish, including herring. During the medieval period, pickled herring became essential for the European diet, especially in coastal regions and inland areas with limited access to fresh fish. The Hanseatic League, a medieval trade network of merchants in Northern Europe, played a key role in the spread of pickled herring trade, especially from the Netherlands, where herring fishing was a major industry.
Herring fishing and pickling became especially prominent in the Netherlands in the 15th and 16 century during the Dutch Golden Age. Herring from the North Sea was abundant, and the Dutch perfected the art of preserving it by salting and pickling to export it to cities across Europe. In the 1400s, Dutch fishermen discovered a method to "cure" herring by packing it in barrels with salt and vinegar, effectively preserving it for long voyages or storage. The Dutch developed the technique of "zout-haring" (salt herring), which involved using the fish's own brine and salt to preserve it. The "New" Herring: The practice of pickling herring became so widespread that the beginning of each fishing season was marked by the arrival of the new herring, which was considered a delicacy. This was especially true in places like Amsterdam, where herring was not only a common food for the lower classes but also a symbol of prosperity and trade.
Over time, pickled herring became deeply ingrained in the culinary traditions of many Northern European cultures. It was particularly important in the Nordic countries, the Baltic states, and Germany. In countries like Sweden, Denmark, and Norway, pickled herring (known as sill in Swedish) is a beloved part of the traditional holiday table. It is often served during holidays such as Midsummer, Christmas, and New Year’s Eve. Swedish pickled herring, or inlagd sill, is often flavored with ingredients like mustard, onions, and dill. In Germany, herring is often served with onions, apples, and mustard, and in the Netherlands, it is commonly served raw or marinated and eaten with rye bread or on a bun. Dutch herring, also known as "Hollandse Nieuwe," is particularly famous. It is a type of herring that is eaten shortly after being caught, before it has been heavily salted or pickled. It is usually served raw and dipped in onions or eaten straight from the fishmonger's stall.
By the 19th century, with the development of refrigeration and other preservation techniques, the necessity of pickling fish for preservation decreased. However, pickled herring continued to be popular as a flavorful and nostalgic food. European immigrants, particularly from Scandinavia, Germany, and the Netherlands, brought the tradition of eating pickled herring to America, especially to cities with large immigrant populations like New York. In the U.S., pickled herring became a common dish in Jewish delicatessens and is a part of Eastern European Jewish cuisine (particularly among Ashkenazi Jews), where it is often served as an appetizer with rye bread. In the 20th century, the canning of pickled herring became widespread, making it more accessible around the world. Canned herring became popular not just as a snack but as a component of many ready-to-eat meals.
Today, pickled herring continues to be enjoyed in many parts of the world, from Scandinavia to Germany, and it remains an important part of traditional meals. Modern variations of pickled herring can be found in many supermarkets and gourmet shops, where it may come in different flavors, including spicy, sweet, or mustard-infused varieties.
Pickled herring has evolved from an essential preservation method to a beloved culinary tradition in many Northern European and Scandinavian cultures. Its history reflects the ingenuity of people in maritime regions, who turned abundant fish into a flavorful and lasting foodstuff. Whether served raw, marinated, or in sauces, pickled herring remains a testament to centuries of culinary tradition, offering a glimpse into the cultural importance of preserving food for long-term enjoyment.
Eating raw fish is a global practice, with each culture putting its unique spin on how the fish is prepared, seasoned, and served. Whether marinated in citrus, salted and dried, or simply sliced fresh, raw fish continues to be an essential and cherished part of culinary traditions worldwide.
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Minamitorishima Island, Japan
Minamitorishima Island, Japan
roughly translates to "Southern Bird Island"
By Maurisa Descheemaeker on SV WHIRLWIND
Sources: https://www.nature.com/articles/d42473-020-00525-x
https://www.japantimes.co.jp/news/2024/06/22/japan/science-health/tokyo-island-rare-metals-find/
https://www.t-borderislands.metro.tokyo.lg.jp/en/minamitorishima/
CALL TO ACTION: CRUISING SEASON KICK OFF
CALL TO ACTION: CRUISING SEASON KICK OFF
Distant shores are on the horizon.
Unknown Adventures await.
Secret beaches await.
Unexpected visitors will pop up.
It is November and for many people across many oceans cruising season is kicking off now. The Ocean Posse has many members along the Pacific and Atlantic coasts of North and Central America that are getting underway with a full season of cruising ahead of them.
May your cruising season be peppered with
Full sails and Following Seas.
New Sights & Sounds, Food & Friends, Plants & Animals,
Salty Tales & Empty Rum Bottles,
Kite Flying & Good Times.
SHARING YOUR ADVENTURES
is the heart and soul of the Ocean Posse
The Ocean Posse is all about sharing the adventure. Pictures are a super fun and inspiring way to capture and share your experiences. Post pictures into the Ocean Posse Line Ap or send your faves directly to Maurisa, our Ocean Posse editor, at editor@panamaposse.com. Maurisa is a sailor among us. She is part of the Ocean Posse crew and enjoys writing fun and helpful updates to the Ocean Posse. You may be entered to win Season Awards and/or be highlighted in our weekly newsletter.
GET OUT AND LET THE GOOD TIMES ROLL
PDF SAFETY UPGRADES
PDF SAFETY UPGRADES
By Rob Murray on SV AVANT
Aboard SV Avant, we’re bullish on PFDs. We wear them whenever on deck while underway, and have upgraded them with a few additional gewgaws to help them (pretty much) match ORC safety guidelines and increase their effectiveness. We regularly (annually) look over the Offshore Racing Congress (ORC) guidelines and update our safety gear accordingly.
Your PFD is your primary piece of personal safety gear, and is what will keep you afloat should you slip overboard. Being rescued by the short-handed crew you leave aboard might not be instant, so being prepared to signal and help them find you is likely to be very useful. Having your PFD kitted out to make it more effective than what comes off the shelf is easy, and (we think) worthwhile. Having a few of the nice-to-have-at-hand items on your person is good too, so we add those as well.
We follow the ‘one is none, two is one’ ethos in equipment – if something is important, we like to have a spare or alternate item immediately at hand.
We start with a basic, automatic inflatable PFD with an integrated harness for offshore use. If you’re sailing in your home jurisdiction and want to use it to meet safety regulations, you need to pay attention to local government approvals, but if you’re offshore or going offshore, we feel any approval is good enough to meet the use case (Canadian Coast Guard, US Coast Guard, UK Maritime and Coastguard Agency, European CE, etc.). There are a lot of manufacturers (Crewsaver, Mustang Survival, Revere, Spinlock, Stearns, and many others) and when you look them over, they’re much of a sameness in features and approvals. We buy what’s on sale.
We replace PFDs every 5-6 years and rotate the used ones to spare status, and after 10+ years, they’re binned. We inspect them when they come into inventory as new, and annually thereafter. Annual inspection is visually checking for wear spots, frayed stitches, etc., cleaning and servicing the stuff attached to them, changing batteries in battery powered accessories, and then inflating the life vests and leaving them inflated overnight to check for loss of pressure (leaks) before refolding them for use.
Our Upgrades
Start with a basic, integral harness, self-inflating PFD.
We add what the ORC calls ‘ride up prevention system (RUPS)’. These can be either thigh straps or a crotch strap. We use crotch straps as we have found them easier to use, they have lower drag, and are cheaper than thigh straps. These prevent you from slipping down in the life vest (or the life vest slipping up on you) and make it easier to keep your head above water. If you’ve ever tried your life vest in the water, you will know the importance of having a RUPS.
We add a knife. The knife should be easy to open (and close), and somehow attached to the PFD so it won’t be lost. A belt clip allows it to be clipped to the PFD waist strap for storage. You can make a string lanyard, but we prefer elastic tethers, which we get at the Dollar store (our favorite chandlery). These tethers last a few years before needing replacement. The knife should be at least ½ serrated (for fast cutting) and have a blunt tip or sheepsfoot blade (so it’s harder to inadvertently puncture the PFD bladder with it). A cheap West Marine rigging knife works fine, or a Spiderco Salt if you want an upgrade. If you get a sharp-tipped knife, grind off the pointy tip. Any knife will rust, so we brush ours liberally with wax (like we use on the hull) using a toothbrush and wipe the excess off, which seems to keep rust at bay.
Many PFDs come with a whistle stowed inside the folded bladder. If not provided, add a whistle there. We add a second one outside on a coiled elastic strap around the bladder so it can be used to call up off-watch crew, or signal a nearby boat instantly, without opening the life jacket. The low profile Fox whistles are good for this.
We think you should have a light (minimum 1). We have two (three counting the headlamp). We have one automatic light inside on the inflation tube, and a second one outside on the same coil elastic as the exterior whistle. The interior stowed light is a water-activated strobe. The exterior light is a simple, pocket LED powered by 2032 lithium coin batteries; these are often sold as bike lights. It provides enough light for tasks right at hand, can light your way forward on deck, help you find that thing you dropped, etc. They’re usually available in white or red, and we choose red to try to preserve night vision. We rub a bit of Vaseline on the o-rings when we change the batteries every year. For devices that use AA, AAA, or similar batteries, we use lithium batteries for longer life, better cold weather performance, and less chance of a leaking battery.
For our offshore jackets, we upgraded and use McMurdo MOB-1 Beacons. These have a light, a DSC-VHF alert with an AIS transmitter, and are rigged to go off when the jacket inflates. The beacons alert the mother ship and nearby vessels of a crew overboard situation via both DSC-VHF and AIS. There are other devices that have AIS transmitters without the DSC, and also PLBs (personal satellite beacons). We chose the DSC-VHF+AIS beacons because not everyone has AIS, but DSC-VHF is becoming ubiquitous. PLBs are great but take longer to alert anyone, and they send their alert to a coast guard station thousands of miles away, not to boats on the scene (if single handing, the PLB would be the way to go, though).
Our previous generation alerting devices were McMurdo Smartfind S20 AIS MOB Beacons (which seem to be discontinued now). These transmitted a GPS location on AIS and were good, but we prefer the dual DSC(VHF) and AIS functions the new beacons offer. The old ones are relegated to our backup systems now. These all need periodic servicing just like an EPIRB does.
We also add a signal mirror. These are inexpensive, and provide an alternative long range (up to 20 miles) signalling capability. You can get them in outdoor camping shops. We attached them to the inflation tubes with simple string neck lanyards for cell phones from those favorite chandlers, the Dollar store.
We like a headlamp right at hand (it does get dark, pretty much every night), so we add one to a pouch on the belt. If the pouch is zippered, we treat the zipper with wax (like lip balm, also from the Dollar store) to keep it working. Our preference is for waterproof ones with variable output and red light capabilities. You don’t need much light working on deck at night, and bright white ones will ruin your night vision. These can be used to signal as well, should you need to.
We like to have a multi tool at hand at all times – a Leatherman™ (or similar) with pliers, screwdriver bits, and so on. We keep it in a pouch on the PFD belt. If you find something loose and want to tighten it up, it’s convenient to have the means at hand when you discover the issue and save a trip downstairs to grab a tool. The multi tools are also prone to rust, so we treat them the same way as the knife, with an annual liberal brushing of wax, wiping off the excess.
We like to upgrade the reflective tape(s) on the PFD’s bladder. They usually come with a couple of meager-meets-minimum strips of reflective tape, so we add three or five more around the upper edges to increase visibility. If you’re buying reflective tape, get a roll so you can upgrade your LifeSling, Man Overboard pole float, life ring, and other safety gear too.
ORC rules also call for each PFD to be marked clearly with the wearer’s or boat’s name: a few seconds with a Sharpie™ and that’s crossed off the list as well.
With a few changes in how you add, stow and use safety gear on your PFDs, along with a bit of attention, you can make any PFD a more useful survival aid, and the additional weight isn’t really noticeable when in use.
SY AVANT 🇨🇦 Rob & Debra – Beneteau 43.5