A guide to raw fish on the menu

Sashimi: The simplest preparation method, which comes from Japan. Expertly sliced raw fish served with a little wasabi and soy sauce on the side.

Gravlax: A Nordic process during which the fresh fish is brined or marinated for 3-4 days to cure. Herbs such as dill can be added. Escabeche: Not strictly raw as the fish is most often gently fried or poached before flavouring, vegetables and spices are added. Ota ika: The traditional Pacific method of curing fish with lemon and salt, then garnishing with coconut, spices and finely chopped vegetables.

Poisson cru or tartare: Finely chopped fresh fish is marinated in salt and citrus juice, then garnished with herbs and/or spices. Poke: Hawaiian fish dish that involves cubes of raw fish being tossed in a dressing that is most often made with Japanese condiments, such as soy sauce, wasabi or mayonnaise, and served over rice.

Kinilaw: Filipino cuisine has many raw-fish variations in which the flesh is mostly cured with calamansi limes before the addition of avocados and other vegetables.

Ceviche: Throughout Central and South America, there are many variations of rawfish dishes, most often spicy and garnished with local vegetables, herbs and spices. Leche de tigre: The South American custom of serving the fishy marinade in a little shot glass. It’s salty, spicy and acidic.

Gravlax