Fish Crudo

What is it and how to make it
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Tuna Crudo

The word crudo means “raw” in Italian. Pesce crudo means raw fish and it is all the rage. Leave it to the Italians to design a really gorgeous, clean and simple dish. 

A fish crudo is nothing more than a perfect, thin piece of adorned fish with a drizzle of the best quality extra virgin olive oil and a pinch of sea salt. THAT’S IT! Anything else is garnish. A dish so simple and a recipe so unbelievably naked, must have a catch right? 

Not really. 

The only catch is that the fish and evoo are the best quality you can find. For the best quality fish, you need to “buddy up” with your fishmonger. This is fish in its purest and simplest form and a good fishmonger will source the freshest and best quality fish on the market. Since you are eating the fish raw, it needs to be uber fresh. 

I can go on for eons about extra virgin olive oil (this is a passion of mine). My best advice is to find evoo that is made from estate grown olives. That means the olives used in the oil were grown for that purpose. Similar to grapes grown on an estate for wine, you want the estate to grow their own olives. Many oils contain olives from numerous farms. The olives may have been harvested and not pressed at the same time. This will yield an unevenly flavored oil. A good evoo will taste like a freshly mown pasture, or like tomato stems, or artichokes. A good oil will set you back some bucks too. The good stuff is not likely found in your average grocery store. You are going to have to go online or to a store that specializes in great evoo. 

The good news is that all evoo, with or without a hechsher is kosher (check with your own rabbi) and that good evoo comes from Spain, Italy, California, Israel, and many other locales. 

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 1½ pounds best quality tuna, hamachi, wild salmon, fluke or a mix, sliced very thinly (freeze fish for 15 minutes to firm it up for slicing) 

  • Best quality extra virgin olive oil 

  • Sea salt (pink, black, gray, or favorite) 

  • Garnishes: finely diced shallots, thinly sliced herbs, lemon zest (the juice would be too harsh), grated horseradish, thinly sliced cucumber, raw beets, onions, thinly sliced elephant garlic...you get the idea..thinly sliced and not overpowering flavors! 

Preparation

1. Arrange fish slices on plates or serving platters. 

2. Drizzle with evoo and salt. 

3. Garnish and serve.