Poisson Cru, meaning "raw fish" in French, is Tahiti's national dish. It combines diced raw tuna, coconut milk, lime juice, and vegetables (as shown in the photo). It is rooted in the Polynesian fishing traditions and shows the reliance on seafood that has sustained the many islands in Oceania for centuries. Coconuts and other fruits are indigenous to the Pacific and are part of daily diets there. Poisson Cru is the mix of all of this. The dish is usually served at family gatherings, ceremonies, or festivals. 

Tahitie's Coral reefs and warm Pacific waters provide communities with fish, while coconuts thrive in the tropical climate. French exploration introduced new ingredients and culinary techniques that influenced this dish. For example, Louis-Antoine de Bougainville, a French explorer, arrived in Tahiti in 1768. He documented the island's abundance of seafood, tropical fruits, and eating practices. His observations helped introduce Tahitian culture to Europe and laid the groundwork for French Colonial interest. This later brought citurs and vinegar seasonings. Polynesian migration spread knowledge and cultivation across the islands. All of these things went hand in hand to create the one and only Poisson Cru!

Religion has played a huge role in how Poisson Cru is prepared and shared in Tahiti. Before the Europeans came into contact with the Polynesian people. The Polynesian believed that food was very spiritual. Certain foods were offered to gods or eaten only during special ceremonies. When Christian missionaries arrived in the 1800s, they introduced new customs and ingredients to the Polynesians. This blended with the traditional island cooking. Today, the dish is served at family gatherings and church celebrations. This shows how both the old Polynesian traditions and the Christian influences are still playing a major part in this dish. The Tahitian language also keeps the dish's identity strong. Poisson Cru literally means "raw fish" in French. French is a deep part of Tahiti's colonial history, and is one of the country's official languages along with Tahitian.  

A very strong example of this migration fusion is the Pavlova. A fusion dish that mixes European baking traditions and island ingredients. The Pavlova dessert was inspired by European baking traditions and island ingredients. The Pavlova dessert was inspired by European meringue recipes and brought to Oceania in the first place by British settlers in the early 1900s. Over time, Australians and New Zealanders added tropical fruits to this list: kiwi, passionfruit, and mango. These are all fruits that came from trade with the Pacific Islands. This combination shows how migration and globalization connect regions through food. Today, Pavlova has spread beyond Oceania to the U.S. and the U.K. The dish is still adapting and changing based on the region.

As you may know, the United States is a cultural melting pot. Foods from my region show up in American culture in many different ways. Pavlova, for example, appears in American bakeries and is decorated with whatever fruit is in season at the time. This changes its look and makes it sweeter than the original, sort of "Americanized." Rewena bread can be found at fusion restaurants that mix Maori recipes with American comfort foods. Lots of places replace the traditional fermented potato starter with faster yeast to save time. Poisson Cru shows up in poke bowl shops, but it's sometimes changed to fit American tastes by adding extra sauces or toppings that aren't part of the original Tahitian dish.