Cooking Poisson Cru, National Dish of the Islands of Tahiti, with Heimata of Moorea Food Adventures

People travel to The islands of Tahiti for the natural beauty, privacy & luxurious overwater bungalows. In addition, they discover a vibrant culture and an extraordinary culinary mecca. Above all - all travelers are touched by these magical islands and the manna stays with you forever.

On this episode of My World to Travel/Tahiti we are learning to cook Poisson Cru, the national dish of Tahiti, with our friend Heimata Hall, the handsome and super talented chef and owner of Moorea Food Adventures.

Poisson cru meaning “raw fish” in French. In Tahitian the dish is called “ia ota”. Poisson cru is most commonly made with fresh tuna, but traditionally it was made using various lagoon fish such as parrot fish, Spanish mackerel, jack fish to name a few. The variations are endless from local mom & pops roadside dining to 5-star white table cloth restaurants. Each Tahitian family has their own but it all begins with the freshest fish, lime, coconut milk and salt.

This dish truly represents the freshness and quality of local Tahitian ingredients from the sea and land. Please enjoy this video made with lots of love and Oaoa i to outou tamaaraa, Bon Appetit in Tahitian!

About us:
MY WORLD TO TRAVEL (MWTT) is a boutique consultancy aimed at transformative travel experiences. MWTT offers travel to unique destinations that go beyond average luxury to make an impact in the world.

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Видео Cooking Poisson Cru, National Dish of the Islands of Tahiti, with Heimata of Moorea Food Adventures канала MY WORLD TO TRAVEL