Poisson Cru: A Culinary Island Delight Looking To Make A Splash In 2013

Predicting food trends is difficult for anyone in culinary arts programs. From matcha green tea to gourmet tacos to sous-vide cooking, there have been making popular styles of food that have come and gone over the years. However, a new island delicacy called poisson cru (French for “raw fish”) is one of the hottest new foodie trends on the docket for 2013, according to USA Today.

Native to French Polynesia, this hot new method of cooking is similar to the preparation of ceviche with the exception of one vital ingredient: Poisson cru includes coconut milk – a popular addition in many international cooking schools. By mixing a variety of colorful foods like fresh tuna, cucumbers, onions, tomatoes and fresh lime juice along with creamy coconut milk, chefs have attracted sophisticated diners from all over the world.

“I have never met anyone who doesn’t like poisson cru,” travel writer and former Tahiti resident Celeste Brash told the source.

Although for now you may have to hop a plane to try this tasty seafood dish, chances are you will begin to see it circulating on many dining menus soon, as it has universal appeal, is full of fresh exotic ingredients and is perfect for sharing.

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