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Ceviche, Poke, Crudo, Carpaccio: Your Guide To Raw Fish Dishes Around The World - Modern Farmer
"Most seafood-heavy cultures have figured out that you don't need heat to eat fish and shellfish. The latest: the Hawaiian dish poke, which after a few years of trendiness out on the west coast has officially breached New York City's borders.

Given that this list is inspired by the poke-craze, we should narrow our criteria down a bit. Merely the absence of heat doesn’t necessarily qualify a dish for inclusion on this list; lox, gravlax, and nova, for example, are brined and/or cold-smoked to cure them, but are typically eaten as an appetizer, rather than a main course. Escabeche (or the Caribbean version, escovitch), appears very similar to a ceviche, but is typically cooked, either fried or poached, which disqualifies it. Crudo and carpaccio, too, aren’t really dishes, but more just adjectives meaning “raw”: They can refer to any protein served in any way.

What we’re getting at here are raw or marinated fish dishes, served as a main course. These dishes are gaining steam even away from the coastal regions where raw fish is an old tradition, partly because the US is ever-hungry for new and more exotic foods, but also because raw is an excellent way to appreciate high-quality seafood. These dishes came about as a way to celebrate and make use of the local catch, and have taken on different characters based on the different fish caught in different parts of the world. Eating a raw fish dish is a way to really see and taste what it’s like to live along a certain coast.

That said, there is, as with any seafood dish, a high risk of eating something you shouldn’t. In general, you should opt for pretty high-quality stuff here, to avoid the risk of food poisoning (which, to be fair, is a lower risk than you might think). But even more, you should be careful not to eat certain species of fish. Seafood Watch, run by the Monterey Bay Aquarium, is the leading resource for learning about fish—you’d be surprised how many common species (bluefin tuna, for example) you should just…never, ever eat. Anyway, here’s our list!

Ceviche

Most associated with the coastal region of Peru, ceviche has spread to most of Latin America and even up into North America. At its core, ceviche consists of raw seafood marinated in strong citrus juice. The variety of seafood, type of citrus, length of marination, and garnishes (often herbs, vegetables, and chiles) vary considerably based on where the ceviche comes from; a Mexican ceviche may have little in common with a Peruvian ceviche. Types of seafood often include shrimp, squid, white fish like sea bass, and shark. Often it’s served with something crunchy, like fried green plantains, popcorn, or fried tortillas. Occasionally it’s mixed with tomato sauce or even ketchup. In Peru, the marinade itself is incredibly acidic, salty, and spicy, and is sometimes served in a shot glass before the meal. This is called leche de tigre, which mean’s “tiger’s milk.”

Sashimi

Sashimi is a very old Japanese preparation, and one of the seemingly simplest. The dish consists of carefully sliced raw fish (and occasionally meat) that’s not typically marinated and often served with no sauce and minimal garnishes. Unlike other raw fish dishes, sashimi is not preserved with acid or smoke, but given a slight extension in shelf-life due to the method with which the fish is killed, a spike through the brain known as ike jime. (Sushi, for what it’s worth, refers to the vinegared rice and not the fish; any topping with sushi rice is considered sushi.) Common fish for sashimi include salmon, tuna, squid, mackerel, and sea urchin. The Korean dish hoe, when it includes seafood, is extremely similar and differs only in that it is usually served with a sauce (soy, chili paste, that kind of thing).

Poke

A sort of hybrid ceviche/sashimi dish, the Hawaiian poke (POH-kay) is, these days, usually a bowl of cubed raw fish, sometimes served over rice, in a sauce. Most commonly it’s dressed with soy sauce, seaweed, and sesame oil, but it’s not uncommon to see Japanese mayonnaise, wasabi, hot sauce (often Sriracha), onions, avocado, or basically anything else in poke. It’s a fairly young dish; raw fish has been eaten by Hawaiians for centuries, but the dish recognizable as poke dates back perhaps to the late 19th century. It’s also one informed by immigrants, so poke is a particularly fluid dish. On the US mainland, the word “poke” tends to be used to refer to any dish of cubed raw fish in a bowl.

Tartare

Traditionally a French dish consisting of minced raw beef, seasoned heavily, and often served with a raw egg yolk, the basic preparation has been extended out to other proteins. Tuna tartare is perhaps the most common: It’s also a mound of finely chopped raw flesh, seasoned with basically anything, and served with something to put it on, like toast. Tuna tartare dates to the 1970s at a restaurant called Le Duc, in Paris.

Kinilaw

Ceviche, Poke, Crudo, Carpaccio: Your Guide To Raw Fish Dishes Around The World
By Dan Nosowitz on February 4, 2016

Mmmmm, delicious ceviche.y6y6y6, Flickr
Most seafood-heavy cultures have figured out that you don't need heat to eat fish and shellfish. The latest: the Hawaiian dish poke, which after a few years of trendiness out on the west coast has officially breached New York City's borders.

Given that this list is inspired by the poke-craze, we should narrow our criteria down a bit. Merely the absence of heat doesn’t necessarily qualify a dish for inclusion on this list; lox, gravlax, and nova, for example, are brined and/or cold-smoked to cure them, but are typically eaten as an appetizer, rather than a main course. Escabeche (or the Caribbean version, escovitch), appears very similar to a ceviche, but is typically cooked, either fried or poached, which disqualifies it. Crudo and carpaccio, too, aren’t really dishes, but more just adjectives meaning “raw”: They can refer to any protein served in any way.

What we’re getting at here are raw or marinated fish dishes, served as a main course. These dishes are gaining steam even away from the coastal regions where raw fish is an old tradition, partly because the US is ever-hungry for new and more exotic foods, but also because raw is an excellent way to appreciate high-quality seafood. These dishes came about as a way to celebrate and make use of the local catch, and have taken on different characters based on the different fish caught in different parts of the world. Eating a raw fish dish is a way to really see and taste what it’s like to live along a certain coast.

That said, there is, as with any seafood dish, a high risk of eating something you shouldn’t. In general, you should opt for pretty high-quality stuff here, to avoid the risk of food poisoning (which, to be fair, is a lower risk than you might think). But even more, you should be careful not to eat certain species of fish. Seafood Watch, run by the Monterey Bay Aquarium, is the leading resource for learning about fish—you’d be surprised how many common species (bluefin tuna, for example) you should just…never, ever eat. Anyway, here’s our list!

Ceviche
cevichey6y6y6, Flickr
Most associated with the coastal region of Peru, ceviche has spread to most of Latin America and even up into North America. At its core, ceviche consists of raw seafood marinated in strong citrus juice. The variety of seafood, type of citrus, length of marination, and garnishes (often herbs, vegetables, and chiles) vary considerably based on where the ceviche comes from; a Mexican ceviche may have little in common with a Peruvian ceviche. Types of seafood often include shrimp, squid, white fish like sea bass, and shark. Often it’s served with something crunchy, like fried green plantains, popcorn, or fried tortillas. Occasionally it’s mixed with tomato sauce or even ketchup. In Peru, the marinade itself is incredibly acidic, salty, and spicy, and is sometimes served in a shot glass before the meal. This is called leche de tigre, which mean’s “tiger’s milk.”

Sashimi
ShutterstockShutterstock
Sashimi is a very old Japanese preparation, and one of the seemingly simplest. The dish consists of carefully sliced raw fish (and occasionally meat) that’s not typically marinated and often served with no sauce and minimal garnishes. Unlike other raw fish dishes, sashimi is not preserved with acid or smoke, but given a slight extension in shelf-life due to the method with which the fish is killed, a spike through the brain known as ike jime. (Sushi, for what it’s worth, refers to the vinegared rice and not the fish; any topping with sushi rice is considered sushi.) Common fish for sashimi include salmon, tuna, squid, mackerel, and sea urchin. The Korean dish hoe, when it includes seafood, is extremely similar and differs only in that it is usually served with a sauce (soy, chili paste, that kind of thing).

Poke
via Flickr user Grant ShindoGrant Shindo, Flickr
A sort of hybrid ceviche/sashimi dish, the Hawaiian poke (POH-kay) is, these days, usually a bowl of cubed raw fish, sometimes served over rice, in a sauce. Most commonly it’s dressed with soy sauce, seaweed, and sesame oil, but it’s not uncommon to see Japanese mayonnaise, wasabi, hot sauce (often Sriracha), onions, avocado, or basically anything else in poke. It’s a fairly young dish; raw fish has been eaten by Hawaiians for centuries, but the dish recognizable as poke dates back perhaps to the late 19th century. It’s also one informed by immigrants, so poke is a particularly fluid dish. On the US mainland, the word “poke” tends to be used to refer to any dish of cubed raw fish in a bowl.

Tartare
tuna tartareShutterstock
Traditionally a French dish consisting of minced raw beef, seasoned heavily, and often served with a raw egg yolk, the basic preparation has been extended out to other proteins. Tuna tartare is perhaps the most common: It’s also a mound of finely chopped raw flesh, seasoned with basically … [more]
food  recipes  ceviche  fish  cooking  2016  via:anne  sashimi  poke  tartare  kinilaw  yusheng  sushi  raw  crudo  carpaccio  rawfish 
february 2016 by robertogreco
Glowing Sushi
"The GloFish® is a patented and trademarked brand of genetically modified (GM) fluorescent zebrafish sold by Yorktown Technologies. Although not originally developed for the ornamental fish trade, it is one of the first genetically modified animals to become publicly available as a pet. Although not originally developed for use in sushi, it is one of the first genetically modified animals to become publicly available as meat."



"A WORD ON INNOVATION

Glowing Sushi is a byproduct of business innovation
in the life sciences.
Innovation is very often doing something that
"wasn't supposed to be done".

ZebraFish weren't supposed to glow.
Glowing ZebraFish weren't supposed to leave the lab.
Glowing ZebraFish weren't supposed to
help fight environmental pollution.
(Actually, that one never panned out!)

Glowing ZebraFish weren't supposed to be sold as pets.
Lifeforms weren't supposed to be patented and trademarked.
GloFish® weren't supposed to be crossbred at home.
GloFish® weren't supposed to be eaten.

A byproduct of innovation is more innovation.
And never quite as one expected.
What do innovators upstream think about their progeny?
Do they even recognize them?
A byproduct of innovation is more innovation."



"California is the only state in the nation that does not allow the sale of GloFish®. Sale or possession of GloFish® remains illegal in California due to a regulation that restricts all genetically modified fish. The regulation was implemented before the marketing of GloFish®, largely due to concern about AquaBounty's AquaAdvantage® Salmon product. Yorktown Technologies has decided to not undertake California's ecological review to comply with the California Environmental Quality Act citing the cost and time involved in that process, as well as the uncertainty of the outcome. Although California is a large state it does share borders with states where GoFish® are totally legal to purchase."

[via: https://twitter.com/Interdome/status/343111155381829632 ]
glofish  zebrafish  animals  fish  genetics  geneticmodification  biotechnology  bioengineering  gmo  sushi  food  innovation  patents  low  legal 
june 2013 by robertogreco
The Sushi FAQ - All About Wasabi
"When dining and served wasabi with your sushi, the wasabi you are served is not always what it seems."
food  sushi 
november 2006 by robertogreco
Sushi Eating HOWTO
"This document provides a simple guide to eating sushi. Its target audience are non-Japanese people who enjoy sushi but aren't familiar with the customs and traditions that make for an outstanding experience. If you enjoy sushi, or if you think you'd like
food  culture  reference  travel  Japan  howto  tutorials  tips  sushi  wasabi  cascadia  oregon  washingtonstate 
january 2006 by robertogreco

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