ย Different Ways of Eating Raw Fish
Across the Oceans
People living coastally or on islands are deeply connected to the ocean for their sustenance.ย 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 itโs roots in the northwestern region of South America that are now
known as Ecuador and Peru. ย Overtime the dish has spread throughout Central America with each country, each region, each family adding their own touch of individuality. ย 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. ย The chemical process that occurs is similar to fish getting โcookedโ in which the flesh turns opaque and gets firmโฆalthough the fish is not truly cooked.
The additional ingredients, the presentation, the size, and the accompaniments vary greatly depending on where you are. ย 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.ย 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.ย 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.ย They are all DELICIOUS โฆ.just differentโฆ.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.ย 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.ย The preparation was once as simple asย pouring fresh squeezed coconut milk over raw fish and has evolved to include lime juice after the Europeans introduced citron (limes).ย 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.ย Poisson Cru is often served with or over rice or taro with cucumbers and/or tomatoes.ย Seasonal and regional twists include adding fruits like mango or papaya or other vegetables like carrots or avocados.ย Salt and Pepper may be added for flavor.
Poisson Cru is made at home, during celebrations, and often served at communal gatherings or feasts.ย It is considered a symbol of hospitality and represents a longstanding connection to the sea.ย 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.ย 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’.ย 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.ย The early Polynesian people of the Hawaiian Islands lived off the sea.ย It is said they often cut crosswise and salted raw reef fish cutoffs and seasoned this with seaweed and roasted kokui nuts.ย 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.ย For example in the late 19th century many Japanese workers immigrated to Hawaii as sugar and pineapple plantation laborers.ย Instead of using salt and seaweed to season their raw fish they used shoyu (soy sauce) and sesame oil.ย They would eat this fish with white rice.ย In this way, some say that the Japanese immigrants also introduced the rice base to the modern day Poke.ย Westerners are said to have introduces spices, onions, and chili peppers.ย Poke of today is a serious fusion of flavor traditions that appeals to the culinary tastes across many cultures.ย While the dish has evolved greatly and spread far from Hawaii, Poke is still known as an adaptable delicious Hawaiian dish.ย Poke can be savory and sweet, spicy or mild.ย 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.ย 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.ย 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. ย 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.ย 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.ย 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 Yearโs Eve. Swedish pickled herring, or inlagd sill, is often flavored with ingredients like mustard, onions, and dill.ย 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.ย 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.ย 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.