The national dish of French Polynesia is “Poisson cru,” a traditional raw fish dish that is a staple in the local cuisine. “Poisson cru” is also known as “Tahitian ceviche” and is similar to other raw fish dishes found throughout Polynesia, such as ” poke” in Hawaii and “ika mata” in the Cook Islands. The dish is made by marinating raw fish in a mixture of lime juice, coconut milk, and salt, and is typically served with diced vegetables and a side of taro or breadfruit.
The history and cultural significance of “Poisson cru” in French Polynesia is rooted in the ancient Polynesian practice of preserving fish by marinating it in citrus juices. This method was used by Polynesian voyagers to preserve fish during their long ocean voyages, and it is still used today in the preparation of “Poisson cru.” The dish is considered a symbol of the island’s culture and is often served at important celebrations and ceremonies.
Ingredients
The main ingredients used in “Poisson cru” are raw fish, lime juice, coconut milk, and vegetables such as tomatoes and onions. The fish used in the dish is typically tuna or mahi-mahi, but other types of fish such as swordfish, wahoo, and marlin can also be used. The lime juice and coconut milk are used to marinate the fish, while the vegetables are added for flavor and texture. The ingredients are typically sourced locally, with the fish being caught by local fishermen and the vegetables grown on the islands.
Preparation
The traditional preparation method for “Poisson cru” involves cutting the fish into small cubes and marinating it in a mixture of lime juice, coconut milk, and salt for several hours. This process is known as “cooking” the fish, as the acid in the lime juice denatures the proteins in the fish, giving it a similar texture to cooked fish. The marinated fish is then mixed with diced vegetables, such as tomatoes, onions, and cucumbers, and served with a side of taro or breadfruit. Some variations of the dish may also include the addition of chili peppers or other spices for added flavor.
Regional Variations
There are various regional variations of “Poisson cru” found throughout French Polynesia. For example, in the Society Islands, the dish is often made with coconut milk and is known as “poisson cru à la coco.” In the Tuamotu Islands, the dish is made with coconut cream and is known as “poisson cru à la crème.” Other variations may include the use of different types of fish or the addition of different vegetables or fruits.
Serving and consumption
“Poisson cru” is typically served and consumed as a light lunch or as an appetizer. It is often accompanied by a side of taro, breadfruit, or other local starchy vegetables. The dish is also commonly served as part of a traditional Polynesian feast, or “imu,” which is a communal meal where a variety of dishes are cooked underground using heated stones.
Cultural significance
“Poisson cru” is a staple in the local cuisine and food culture of French Polynesia. It is a dish that is deeply rooted in the island’s history and culture and is a reflection of the Polynesian way of life. The dish is a perfect blend of fresh local ingredients, traditional preparation methods, and a unique blend of flavors that is unique to French Polynesia. In addition, “Poisson cru” is also considered as a symbol of sharing and generosity, it is common to serve it in big portions and share it with friends and family during special occasions and gatherings.
Influence of French cuisine
French Polynesia, being a French overseas territory, has been heavily influenced by French cuisine. This is evident in the use of ingredients such as lime juice, which is not commonly used in traditional Polynesian cooking, but is a staple in French cuisine. Furthermore, the use of herbs and spices, such as thyme, bay leaves, and black peppercorns, are also influenced by the French culinary tradition. The combination of these French elements with traditional Polynesian ingredients and cooking methods results in a unique blend of flavors that is specific to French Polynesia.
Contemporary French Polynesian Cuisine
In recent years, French Polynesia has seen a resurgence in its traditional cuisine, with many restaurants and chefs incorporating “Poisson cru” and other traditional dishes into their menus. Some chefs have also begun experimenting with new techniques and ingredients, while still staying true to the traditional methods and flavors of “Poisson cru.” This has led to the creation of new and innovative dishes that pay homage to the island’s traditional cuisine.
In conclusion, “Poisson cru” is not just a dish but also a cultural symbol that reflects the history, traditions, and way of life of French Polynesia. The dish is a perfect blend of fresh local ingredients, traditional preparation methods, and a unique blend of flavors. With the resurgence of traditional cuisine and the influence of French cuisine, “Poisson cru” continues to evolve and adapt to the changing times while still remaining an integral part of the island’s food culture.
Our Top FAQ's
The main ingredient in “Poisson cru” is raw fish, typically tuna or mahi-mahi, which is caught by local fishermen.
“Poisson cru” is traditionally prepared by marinating raw fish in a mixture of lime juice, coconut milk, and salt for several hours, then mixed with diced vegetables and served with a side of taro or breadfruit.
“Poisson cru” is typically served as a light lunch or as an appetizer, and is often accompanied by a side of taro, breadfruit, or other local starchy vegetables. It is also commonly served as part of a traditional Polynesian feast or “imu.”
French cuisine has influenced “Poisson cru” in French Polynesia by incorporating ingredients such as lime juice and herbs and spices like thyme, bay leaves, and black peppercorns, which are not commonly used in traditional Polynesian cooking. This has led to the creation of a unique blend of flavors that is specific to French Polynesia.