Description
Traditional Tahitian method of preserving fish by steaming in banana leaves
Technical
Tahitian ahima'a cooking involves wrapping fish in banana leaves and cooking it in a steam pit at a temperature of around 80°C (176°F) for 30-60 minutes, imparting a unique flavor and aroma while preserving texture and nutrients.
Science
Primary Reaction
DENATURATION OF PROTEINS
Sensory Profile
Aroma ()
earthyherbalsweetmarinesmokyvegetal
Wine Analogy
Like a mineral-driven Chablis with subtle smokiness
Coffee Analogy
Similar to wet-processed Papua New Guinea coffee with herbal notes
Perfume Analogy
Evokes Comme des Garçons Amazingreen with marine accords