Raw fish, opposite philosophies
Serve the fish raw and let the technique speak — Japan preserves it, Peru transforms it.
7 versions across the world · 5 on Polydish
Sushi— Japan
Precision and restraint — the fish is aged, sliced, and barely touched.
See every version of Sushi on Polydish →
Ceviche—
Fish cured in lime for minutes, not hours. The leftover tiger's milk is drunk like a prize.
See every version of Ceviche on Polydish →
Poke— Hawaii
Cubed and dressed with soy and sesame — the fisherman's casual cut.
Worth knowing abroad — not yet catalogued on Polydish
Crudo— Italy
Olive oil, lemon, salt — the Mediterranean's minimalist reading of the same idea.
Worth knowing abroad — not yet catalogued on Polydish
Ganjang Gejang—
Korean raw blue crab cured in a seasoned soy marinade.
See every version of Ganjang Gejang on Polydish →
Stroganina—
This Russian dish consists of raw, thinly sliced frozen fish, a traditional preparation in Arctic Siberia.
See every version of Stroganina on Polydish →
Sledz w Oleju (Polish Herrings)—
Polish herring marinated in oil with onions and spices.
See every version of Sledz w Oleju (Polish Herrings) on Polydish →