Cook Islands
Cook Islands Flying Fish
Māroro
Cook Islands flying fish are caught at night with lights, grilled whole, and served with cassava and coconut cream for a simple island meal.
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Cook Islands
Ika Mata
Raw Fish
The national dish of the Cook Islands; raw white fish (tuna or mahi-mahi) marinated in lime juice, then mixed with fresh coconut cream, diced tomato, red onion, capsicum, spring onion, ginger, and coriander; a refreshing, creamy Polynesian ceviche.
Cook Islands
Mahi Mahi in Coconut Cream
Mahi Mahi
Fresh mahi-mahi fillets gently poached in rich coconut cream, often served over rukau (taro leaves in coconut cream); a classic Cook Islands pairing of local fish and coconut.
Papeete, French Polynesia
Poisson Cru
I'a Ota
Poisson cru is fresh raw tuna briefly cured in lime, then mixed with coconut milk, onion, and crisp vegetables before being served chilled.