It’s the talk of the town when it comes to “eating local”. For some, it’s a challenge, a well-kept secret, and for others a culinary institution. It both repels and attracts, repelling and tantalizing the taste buds.

What are we talking about? The fāfaru !

If you come to Tahiti, don’t miss this must-try dish. As a precautionary measure, I’d like to warn you that a very special taste and smell experience awaits you.

The fāfaru is a dish based on raw fish fillets and herbs macerated in seawater, and pressed shrimp heads.

Reste-là, ne t’en vas pas encore, je t’explique tout.

Every culture in the world offers a unique palette of flavours. Polynesian cuisine is based on very mild-flavored products. All dishes are generally drizzled with coconut milk.  Whereas elsewhere spices are legion, here in the middle of the Pacific Ocean, for a change and to bring a little strength and taste to the traditional meal, we have the fāfaru. Although the smell may frighten you, it remains a renowned dish in the Fenua (terres polynésiennes). 

While the new generation is tending to say goodbye to the latter, the older generation still appreciates it and continues to prepare and sometimes even sell it.

Want to know the secret recipe for fāfaru ? In fact, the basic preparation of brine (miti fāfaru) is quite simple. You pour collected seawater into a container and add local freshwater shrimp. Cover and leave to stand for 2 to 3 days at room temperature, then filter to retain only the juice. All that’s left to do is stir in the garnish a few hours before serving.