Raw

The culture of eating seafood raw is many times associated with Japan, and rightfully so, as the Japanese are really the aces in the art of this sublime way of discovering fish and other creatures of the oceans. (dreaming of Hokkaido...)

However eating seafood raw is a practice found in many cultures around the world, including many found throughout the Pacific.

In Hawaii the Poke is a very popular appetizer and consists of raw fish marinated with seaweed (great addition), sea salt, and other ingredients such as onions and chile.

Call it Hawaiian sashimi or Hawaiian ceviche...probably best to just call it Poke.

And now onto another Pacific archipelago, Fiji, where Wahoo or another tasty and fresh white-meat fish is marinated in lime and coconut milk, and combined with onions, chili, and salt to make what is known as Kokoda.