Feb4,2024
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In Japan, Sashimi stands out as a minimalist yet sophisticated dish, where thinly sliced raw fish or seafood is savored with soy sauce, often accompanied by wasabi and pickled ginger.
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Peru offers the world the vibrant flavors of ceviche, a national dish with humble origins among fishermen's families.
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Hawaii contributes poke to the international raw fish scene, a salad-like dish traditionally made with diced tuna or octopus, seasoned with sea salt, seaweed, soy sauce, sesame oil, and chilies.
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From China comes yusheng, a raw fish salad mixed with shredded vegetables and a variety of sauces and spices, especially enjoyed during the Chinese New Year festivities.
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The European contribution includes dishes like the Nordic gravlax, where raw salmon is lightly cured in salt, sugar, and dill, served thinly sliced with a dill and mustard sauce.
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Other notable raw fish dishes include the Italian crudo, where raw seafood is simply dressed with olive oil, sea salt, and citrus
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French tartare, often made with tuna or salmon and served chilled over bread as a sophisticated starter.
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