Next to taking a bite out of a fish while it’s still dangling on the hook, crudo is the most natural and elegant way to enjoy fresh fish.
In Italian, “crudo” means “raw,” yet unlike Japanese sashimi that is all about presentation, with crudo the buttery flesh of the seafood is allowed to shine through with only an accent of citrus and olive oil.
While the origins of crudo date back generations, Chef Dave Pasternack, a successful NY restaurateur, avid angler and host of PESCA, is credited with introducing the Mediterranean delicacy to this side of the Atlantic. Fortunately, fine dining establishments from coast to coast now offer countless variations including snapper, king mackerel, sea bass, fluke, tuna and scallop.
The inspiration behind Pasternack’s forward-thinking culinary creations is simplicity, allowing the freshness of the fish to speak for itself.
Whenever eating raw seafood, freshness and quality of ingredients are everything. Do not attempt this dish with seafood that’s been out of the water for more than 48 hours. You won’t keel over and die, but it just won’t be the same. Your choice in seafood along with regional olive oils and fancy sea salts will influence the delicate flavors of the appetizer. Have fun and savor the simplicity!
- Fresh fish, filleted/skinned/deboned
- Sea salt
- Fresh ground black pepper
- Orange zest
- Lemon zest
- Juice from one large lemon
- 2 Tbsp. EVOO (splurge for the finest extra virgin olive oil you can find)
- 2 Tbsp. fresh chives, diced
Whisk zest and citrus juice with olive oil and chives—set aside. Slice raw fish into thin slices, always cutting against the grain and removing any impurities as you go. NOTE: The fish will be easier to slice into uniform pieces if you place the fillet in the freezer for 15 minutes before prepping. Arrange fish slices on a chilled appetizer plate and sprinkle with salt & pepper. Spoon citrus mixture over fish and serve immediately. Enjoy!