Raw fish or shellfish dishes includemarinated raw fish (soaked in a seasoned liquid) and raw fish which is lightlycured such asgravlax, but not fish which is fully cured (fermented,pickled, smoked or otherwise preserved).

Name	Image	Origin	Description
Aguachile		Mexico	Raw shrimp submerged in lime juice with cucumber, onion, andchiltepín peppers.
Carpaccio		Italy	Very thin slices of marinatedswordfish,tuna, or other large fish (a variant of the more common beef carpaccio)
Ceviche		Perú	Marinated raw fish dish
Crudo		Italy	Raw fish dressed with olive oil, sea salt, and citrus.
E'ia Ota		Tahiti	Raw tuna in lime and coconut milk
Esqueixada		Catalan	Salad based on raw cod, tomato and black olives.
Gravlax		Nordic	Rawsalmon, lightly cured in salt, sugar, anddill. Usually served as anappetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes. Made by fishermen in theMiddle Ages, who salted salmon and lightly fermented it by burying it in the sand above the high-tide line. Today it is no longer fermented. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action ofosmosis, the moisture turns the dry cure into a highly concentratedbrine, which can be used as part of a sauce.[1]
Gohu Ikan		Maluku, Indonesia	Gohu Ikan could be made withtuna,skipjack, orgrouper. The fish is cut into small pieces. To remove the fishy smell, the fish meat is washed repeatedly until there's no more blood left. After cleaning thoroughly, the fish meat is marinated with salt and citrus juice. The red fish meat will become a bit white. It is then mixed and stirred with sliced onion, rica (a spicy chili), and basil leaves. It has a sour flavor, spicy, with a strong aroma of basil. Roasted and coarsely grounded canary seeds can be used as a flavor enhancer.
Hinava		Malaysia	A traditionalKadazan-Dusun dish fromSabah. Raw fish (typically firm fleshed white fish) marinated with citrus juice (usually calamansi lime), sliced shallots, julienned ginger and grated dried seed of thebambangan fruit, a species of wild mango found in Borneo. Optional additions include sliced chilli and bitter gourd.
Hoe		Korea	Raw seafood slices typically served with either soy-sauce or hot pepper paste based dipping sauce.
Kelaguen		Mariana Islands	Chamorro dish derived from the Filipinokinilaw (kilawin). It is generally made with cooked chicken, beef, or liver but can also use raw fish and other seafood.
Kinilaw		Philippines	Traditional pre-colonial marinated dish generally made with raw fish (but can also be made with other raw seafood, cooked meat, or vegetables). It is generally marinated in a local vinegar (e.g., coconut, cane, or palm vinegar); native citruses such ascalamansi,dayap (key lime), andbiasong; and other sour acidic fruits likebilimbi, green mangoes, andtamarind. Some regions also add coconut milk and astringent bark or fruit extracts to neutralize the fishy taste and the acidity before serving.
Koi pla		Thailand	Minced or finely chopped raw fish in spicy salad. The most popular raw fish dish inIsan.
Kokoda		Fiji	Appetiser or side dish of any white fish. A common staple.
Kuai		China	Finely cut strips of raw fish or meat, which was popular and commonly eaten in the early history and dynastic times of China. According to theBook of Rites compiled between 202 BCE–220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices". Commonly used fish in ancient times includecarp andmandarin fish, butsalmon is also used in modern times. Sauces were an essential part of kuai dishes, withgreen onions used for preparation of sauces in spring andmustard seed used for sauces in autumn. According to many classical texts, kuai served without sauces was deemed inedible and should be avoided.[2]
Lakerda		Turkey	Pickledbonito dish eaten as amezze in thecuisines of the former Ottoman Empire.Lakerda made from one-year-old bonito migrating through theBosphorus is especially prized.
Lap pa Larb pla		Laos Thailand	ALao andThai salad of raw freshwater river fish mixed with lime,cilantro,mint,scallions, roasted rice,chilis
Lawa' Bale		South Sulawesi, Indonesia	Commonly associated with theBugis people. The meal features fresh raw fish cured in vinegar and citrus juices, includingbilimbi and unripedmango; as well as being spiced with grated coconut, garlic and chilies.
Lomi oio		Hawaii	Finely minced or pureed raw fish mixed with salt. Seaweed, onions, limpets, shrimp, tomatoes, and chili are optional.
Namerō		Japan,Bōsō Peninsula	Finely chopped raw fish mixed with spices and spread thin
'Ota 'ika		Tonga	Raw fish dish typically made with coconut cream, tomatoes, lemon and spring onions.
Poke		Hawaii	Raw fish salad
Sashimi		Japan	Sliced raw seafood. Dipped in soy sauce and wasabi before eating.
Soused herring (maatjes)		Netherlands	New season herring soaked in a mild preserving liquid
Stroganina		Russia	A dish of theindigenous people of northernArcticSiberia made from raw thin sliced frozen fish.[3]
Tiradito		Peru	Variant ofceviche influenced bysashimi
Tunatartare		Disputed	Minced raw tuna dish
Umai		Malaysia	A closely similar dish like thehinava, popular with theMelanau community inSarawak.
Xató or Xatonada		Catalan	Raw cod, anchovies and tuna fish with escarole, arbequinas olives, and "romesco" sauce.
Yusheng		Disputed	Raw fish salad

Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such assashimi,sushi,ceviche, andgravlax. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites. Home freezers may not be cold enough to kill parasites.^[8][9]

Traditionally, fish that live all or part of their lives infresh water were considered unsuitable for sashimi due to the possibility of parasites (seesashimi article). Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularlySoutheast Asia.^[10] Fish that spend part of their life cycle inbrackish or freshwater, like salmon are a particular problem. A study inSeattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people. In the same study farm raised salmon did not have any roundworm larvae.^[11]

Parasite infection by raw fish is rare in the developed world (fewer than 40 cases per year in the U.S.^{[citation needed]}), and involves mainly three kinds of parasites:Clonorchis sinensis (a trematode/fluke),Anisakis (a nematode/roundworm) andDiphyllobothrium (a cestode/tapeworm). Infection risk of anisakis is particularly higher in fishes which may live in a river such as salmon (sake) inSalmonidae or mackerel (saba). Such parasite infections can generally be avoided by boiling, burning, preserving in salt or vinegar, or freezing overnight. In Japan it is common to eat raw salmon and ikura, but these foods are frozen overnight prior to eating to prevent infections from parasites, particularly anisakis.

• Eating live seafood
• Lomi salmon
• List of fish dishes
• List of seafood dishes

• Lists of foods by ingredient
• Uncooked fish dishes

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