aka Italian sashimi
I heard on NPR's cooking podcast a few weeks back about crudo, which is raw fish served with (generally) olive oil, lemon or lime juice (or sometimes vinegar), sea salt, and pepper. Their story about it is here, with more details in the audio file. I did some online searching and also found an article from the San Francisco Chronicle about it. It sounded really interesting, so I went to Sake House tonight to get some fish.
I decided to get salmon, tuna, red snapper, and sweet shrimp, and Jenny gave me some spicy tuna as well. I took these home and drizzled them with different flavors, basically following the combinations I found in those articles and a few other places:
tuna + lemon juice, olive oil, sea salt, & black pepper
red snapper + lime juice, olive oil, & salt
sweet shrimp (amaebi) + lemon juice, olive oil, salt, & pepper
salmon + herbed bread-dipping oil, salt, & a few drops of lime juice
spicy tuna + sesame oil, soy sauce, sriracha hot sauce, scallions & I think a little lime juice. The spicy tuna itself already had the hot sauce and scallions, along with fish roe and Japanese mayonnaise.
It was all basic, but really good. I think the main attraction with this dish is the blending of really subtle flavors, for which I have no sensitivity. To me it all tasted delicious, but it was nothing more than my love, raw fish, in a different arena with olive oil and citrus juice. I couldn't really taste the salt and pepper until I really piled it on a piece of tuna, which was good and crunchy. I have a feeling that all those italian chefs fighting for a garlic-less culture of subtle shifts in flavor were rolling over in their graves when I did that. What can I say, I like bold flavor.
We (my parents, Michael, and I) ate this with rolled grape leaves and rather large crostini with different cheese and mediterranean spreads. It was quite a different culture at our table tonight. Thoroughly enjoyable.
I heard on NPR's cooking podcast a few weeks back about crudo, which is raw fish served with (generally) olive oil, lemon or lime juice (or sometimes vinegar), sea salt, and pepper. Their story about it is here, with more details in the audio file. I did some online searching and also found an article from the San Francisco Chronicle about it. It sounded really interesting, so I went to Sake House tonight to get some fish.I decided to get salmon, tuna, red snapper, and sweet shrimp, and Jenny gave me some spicy tuna as well. I took these home and drizzled them with different flavors, basically following the combinations I found in those articles and a few other places:
tuna + lemon juice, olive oil, sea salt, & black pepper
red snapper + lime juice, olive oil, & salt
sweet shrimp (amaebi) + lemon juice, olive oil, salt, & pepper
salmon + herbed bread-dipping oil, salt, & a few drops of lime juice
spicy tuna + sesame oil, soy sauce, sriracha hot sauce, scallions & I think a little lime juice. The spicy tuna itself already had the hot sauce and scallions, along with fish roe and Japanese mayonnaise.
It was all basic, but really good. I think the main attraction with this dish is the blending of really subtle flavors, for which I have no sensitivity. To me it all tasted delicious, but it was nothing more than my love, raw fish, in a different arena with olive oil and citrus juice. I couldn't really taste the salt and pepper until I really piled it on a piece of tuna, which was good and crunchy. I have a feeling that all those italian chefs fighting for a garlic-less culture of subtle shifts in flavor were rolling over in their graves when I did that. What can I say, I like bold flavor.
We (my parents, Michael, and I) ate this with rolled grape leaves and rather large crostini with different cheese and mediterranean spreads. It was quite a different culture at our table tonight. Thoroughly enjoyable.
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