Raw fish? Might not sound appetizing. Even if you’re an enthusiastic fish-lover. Well, many of us can’t imagine eating our beloved fish raw. That’s because of some common misunderstandings. Such as, people think that it might be inedible. Which is not entirely true. Yes, the fish is raw. But the ingredients used alongside this fish make it edible. In fact, make the fish delicious. So now that the misconceptions are aside. Let’s dive into the world of raw fish delicacies from across the globe. These dishes will surely leave you wanting more!
Here, we will cover raw fish dishes. That is either completely raw or is marinated and serves as the main course. You can easily find these dishes in any seafood restaurant in Greensboro. The popularity of these dishes has spread far from the coasts. Where they originally came from. This is mainly because everyone loves to try something new. Plus, having raw fish is an excellent way to appreciate its value. Eating raw fish came from the tradition of celebrating a good local catch. Its significance differs from fish to fish and area to area. So, eating raw fish makes you realize the feeling of living along a certain coast. That coast is where the fish belongs from.
Sashimi
Sashimi is a Japanese seafood delicacy. It has thinly sliced fish along with soy sauce. It serves as the first course in many Japanese cuisines. These fish strips pair up great with other garnishes between them. Such as shiso herbs or shredded white radish. It never ceases to disappoint.
Sashimi is one of the older traditional dishes of Japan. Surprisingly, the simplest. The dish basically consists of very thin slices of raw fish, sometimes meat. You don’t usually marinate them. Plus, it’s rare to have them with any sauces or garnishes. Sounds different right? Here all we are talking about is different! Sashimi is not preserved with acid or smoked like other raw fish dishes. But it has a longer shelf-life due to certain other factors. The main one is the way it is killed. A spike is but right through its brain. This method is known as “ike jime”. This makes the fish stay fresh for longer periods of time. There are many common fishes that are used to make Sashimi. Such as tuna, salmon, mackerel, sea urchin, and squid. This dish is very similar to the Korean dish hoe. When this Korean dish includes seafood, these two become extremely similar. The only difference between them remains that it is served with a sauce. Such as soy or chili paste sauce.
Ceviche
The next up is the national dish of Peru. This dish makes it to the finest dining menus around the world as well as in any seafood restaurant in Greensboro. This dish belongs to the fishermen of the South American country of Peru. This fish dish cooks in garlic, ginger, lime juice, coriander, and Peruvian red chili. These release acids cooking the fish in its flavors.
Despite its origins from the coastal areas of Peru, ceviche has become popular throughout Latin America and even North America. The base of this dish consists of citrus juices that marinate the raw seafood. The aspects that differ from one ceviche to another are many. Such as the type of citrus, variety of seafood, garnishes, length of marination, etc. These determine the area from which the ceviche comes. Therefore, a Mexican ceviche will have very little in common with a Peruvian ceviche.
The types of seafood are numerous. Such as squid, shrimp, shark, and white fish like sea bass. This dish usually pairs up great with something of a crunchy texture. Such as fried tortillas, green plantains, or popcorn. Sometimes you might see this dish with tomato sauce or even ketchup. From ceviche’s origin country, the marinade is extremely spicy, acidic, and salty. Sometimes, you serve it as a shot before the meal itself. This is known as “Leche De Tigre”. This loosely translates to “tiger’s milk” due to its intense taste.
Yusheng
Our next delicacy comes all the way from China. This includes strips of fish, vegetables, and a hearty helping of sauces and sauces. This dish is the showstopper during dinners on the Chinese New Year. Serves as an appetizer.
There are ample variations of raw fish dishes throughout China. Yusheng probably will be the best raw fish dish you’ll taste in China. Thus, making it an important part of the Chinese New Year. Well, what do you expect from a party dish? An elaborate salad! This includes everything. From strips of raw fish, salmon. With vegetables such as chiles, daikon, and carrots. To add on, some herbs like parsley, lime leaves, and cilantro. Add in some seeds and nuts like sesame seeds and peanuts. Finishing off the salad with a vinegar-based dressing. This dish is more commonly eaten in foreign Chinese communities. Such as those in Malaysia. Who created this dish in the 1920s.
Poke
It’s not “poke” as the poke you’re thinking. It’s “poh-kay”. This exquisite dish comes from Hawaii. The common meat for this dish is tuna and octopus. Meanwhile, you can also use shellfish and salmon. This dish is another type of salad. It is served alongside seaweed, soy sauce, chilies, sesame oil, and sea salt.
You can call this dish a hybrid of ceviche and sashimi. But this dish has its own origins. Poke is basically cubes of raw fish in a sauce over rice. The most common way to serve it is with seaweed, soy sauce, and sesame oil. You can still find some of its variations served with wasabi, hot sauce, mayonnaise, or literally anything else. You can call this a comparatively young dish. As the Hawaiians have been eating raw fish for centuries. Poke as a dish dates back to around the 19th century. It has also evolved over time because of immigrants and visitors. Making it a very fluid dish.
Tartare
This delicacy is excellent for health and is best served chilled. The common fishes for this dish are mackerel, salmon, bass, and tuna. Tartare is usually spread over bread and eaten as a starter.
This dish has its origins in France. Originally consisting of raw beef, heavy seasonings, served with a raw egg yolk. The tuna tartare may be the most common dish. Similar to its ancestor. This dish is also finely chopped raw flesh, heavy seasonings, and serves as a spread. The first possible appearance of the tuna tartare dates back to the 1970s at Le Duc, Paris.
Well, you can always find all these dishes at the best seafood restaurant in Greensboro. The Red Crab juicy seafood restaurant!
