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Raw Fish

Carpaccio

Carpaccio, a raw fish or meat dish usually contain venison, beef, tuna, veal or salmon. This appetizer is made with the pounded and thinly sliced meat or fish. Today they use the term Carpaccio as a preparation of thinly sliced fish or meat, served raw. In most of the restaurants they relate the term to the desserts like pineapple Carpaccio with lot of fruits. Nowadays this raw dish is served with fish as the main ingredient. This dish was invented in Venice by someone working in the Harry’s Bar ...

Hoe

Hoe fish refers to a variety of Korean Cuisine raw food dishes. A raw fish is thinly sliced along with other sea food that is cooked in sesame oil with soy sauce and rice wine. It is prepared with raw beef especially liver and served along with other ingredients. Hoe fish is generally dipped in a Gochujang sauce (spicy) also called Chogochujang wrapped in perilla leaves (Korean) and Lettuce. In order to make it aesthetically pleasing, this dish is served on a throng of uncooked cellophane noodles ...

Ceviche

Kinilaw usually means cooking in vinegar. As you know that until the heat is not involved it is not real cooking but sometimes soaking dish in a vinegar solution gives it a perfect taste. Especially when it comes with Kinilaw, soaking it or any other seafood in a strong solution of vinegar turns the meat dense. This solution helps to give it a feel of having been properly cooked. Kinilaw is a delicious raw fish dish having its root in Philippines, thousands years old. The culture, sensuality, history, art and the essence of Kinilaw dish is really tremendous ...

Kuai

Kuai is a popular Chinese dish that contains thinly cut strips of raw meat or fish. This dish was commonly eaten by the people in the early dynastic China Times. This dish is prepared by slicing the raw fish and then cutting those slices to form various strips. Nowadays the dish is also called as “raw fish slices”. The fish which is used to prepare the dish includes mandarin fish, carp and salmon. In ancient times, the salmon fish was not used to prepare Kuai but now it is commonly used, being very nutritious ...

Poke

Tako (octopus) poke with tomatoes, green onion, maui onion, soy sauce, sesame oil, Hawaiian sea salt, and Hawaiian chili peppe - In Hawaiian cuisine, Poke is a very popular salad of raw fish and is often served like an appetizer. Poke is a Hawaiian word which means “to cut or slice” or “section”. Present day poke mainly features cubed or yellowfin tuna; sashimi brined with sea salt, inamona, small quantity of soya sauce, chili pepper which is chopped, limu seaweed and sesame oil ...

Sashimi

A sashimi salmon rose - In restaurants, sashimi often is prepared at a bar, in view of the patrons. - Salmon sashimi served with calamansi. The juice can be mixed with the shoyu or applied directly to the sashimi. - Non Japanese usually mistake Sushi for Sashimi and vice versa. This is the reason most people, non Japanese obviously, use the two terms interchangeably. Both the dishes come from the same country i.e. Japan but there is a great deal of difference between the two ...

Tiradito

Tiradito of Lima - Tiradito is a famous Peruvian raw fish dish served along with a spice sauce, same as Carpaccio and Sashimi. This dish shows the impact of Japanese migrants’ on the Peruvian cookery. This dish is different from ceviche in a way by which the fish is knifed and lack of onions in the dish. This dish is often garnished using boiled corn or soft potato. Stylized variants of this dish include ingredients such as searing and scallops.

Yusheng

Yusheng - Yusheng, yuu sahng or yee sang are also called as “lo hei” is a Teochew kind of crude fish salad. It mainly comprises of slices of fish and is generally mixed with vegetables and various kinds of condiments and sauces and also with many other ingredients. Yusheng basically means “raw or crude fish” but as this fish is amalgamated with its own homophone, it means abundance. Hence, Yusheng means abundance. Yusheng is treated as a sign of abundance, vigor and prosperity ...