Steps
- 1.
Poisson Cru Fāfaru (Tahiti): Base marinade for raw fish salad
- 2.
Fāfaru Poke (Hawaii): Fermented twist on traditional poke
- 3.
I'a Ota (Samoa): Accompaniment to coconut milk dishes
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Poisson Cru Fāfaru (Tahiti): Base marinade for raw fish salad
Fāfaru Poke (Hawaii): Fermented twist on traditional poke
I'a Ota (Samoa): Accompaniment to coconut milk dishes
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Over-softening
Cause: Excessive proteolysis from prolonged fermentation
Fix: Reduce fermentation time by 12-24 hours
Pathogenic growth
Cause: Insufficient salt concentration
Fix: Maintain minimum 8% salinity by weight