Key Parameters
Time
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Steps
- 1.
Ika Mata (Cook Islands): Creates firm texture while infusing marine flavors
- 2.
Kokoda (Fiji): Accelerates curing process in coconut milk marinades
- 3.
Poisson Cru (Tahiti): Provides natural salinity without added salt
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Time
-
Ika Mata (Cook Islands): Creates firm texture while infusing marine flavors
Kokoda (Fiji): Accelerates curing process in coconut milk marinades
Poisson Cru (Tahiti): Provides natural salinity without added salt
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Over-curing
Cause: Excessive osmotic pressure from prolonged seaweed contact
Fix: Reduce curing time by 15-minute intervals
Cross-contamination
Cause: Using non-sterile seawater
Fix: Filter seawater through activated carbon