THE NEXT TIME you get your hands on a truly excellent piece of fish, remember these three words: Less is more. That’s the ethos of crudo—literally, Italian for “raw.” Serving fresh fish with few frills “really lets the product shine,” says Peter Juusola, a partner at Greenpoint Fish & Lobster Co., a restaurant and fish market in Brooklyn.
Ask a Chef: Picking Out The Right Fresh Fish
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Home cooks tend to shy from raw seafood. But there’s no reason to fear crudo (not to be confused with its South American cousin, ceviche, in which the fish is “cooked” in the acidity of fresh citrus.) You just need to follow a couple of simple rules. First and foremost: Find a trustworthy fishmonger. “Ask for the freshest, best stuff they have,” Juusola says. “And tell them what you plan to do with it.” Then slice your fillets thinly against the grain. “Otherwise,” he says, “you won’t have a tender bite; you’ll have a chewy bite.”
Ask a Chef: How to Cook and Eat Fish Heads
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From there, the possibilities are endless. You’re looking for a balance between bright acidity, unctuous fat, and some crunch. It can be as simple as the olive oil, lemon, sea salt, and chopped chives. For extra texture, add slices of fennel, cucumber, or radishes. For more fat, chopped avocado. For an Asian touch, drizzle with sesame oil and soy sauce, and toss with chopped hot chilies. This basic recipe can get you started. But the most important factor, Juusola says, is not to overthink things. As long as the fish is superfresh, he says, “it’s almost impossible to mess it up.”
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Makes 4-6 servings
Prep time 5 min.
Ingredients
3/4 lb extremely fresh fish fillets (salmon, albacore tuna, fluke, and red snapper all work well; avoid swordfish, cod, and halibut, which tend to be mushy when raw) Juice and zest of 2 lemons or limes 4 tbsp extra-virgin oil Maldon sea salt to taste
How to make it
Slice the fish. Place fillet on cutting board and find the grain. Using a very sharp knife, slice against the grain into 1/4-inch-wide strips about as long as a pinky finger. Finish the dish. Place fish slices on plate, drizzle with citrus, oil, zest, and salt. Toss and serve immediately.
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THE NEXT TIME you get your hands on a truly excellent piece of fish, remember these three words: Less is more. That’s the ethos of crudo—literally, Italian for “raw.” Serving fresh fish with few frills “really lets the product shine,” says Peter Juusola, a partner at Greenpoint Fish & Lobster Co., a restaurant and fish market in Brooklyn.
Ask a Chef: Picking Out The Right Fresh Fish
Read article
Home cooks tend to shy from raw seafood. But there’s no reason to fear crudo (not to be confused with its South American cousin, ceviche, in which the fish is “cooked” in the acidity of fresh citrus.) You just need to follow a couple of simple rules. First and foremost: Find a trustworthy fishmonger. “Ask for the freshest, best stuff they have,” Juusola says. “And tell them what you plan to do with it.” Then slice your fillets thinly against the grain. “Otherwise,” he says, “you won’t have a tender bite; you’ll have a chewy bite.”
THE NEXT TIME you get your hands on a truly excellent piece of fish, remember these three words: Less is more. That’s the ethos of crudo—literally, Italian for “raw.” Serving fresh fish with few frills “really lets the product shine,” says Peter Juusola, a partner at Greenpoint Fish & Lobster Co., a restaurant and fish market in Brooklyn.
THE NEXT TIME you get your hands on a truly excellent piece of fish, remember these three words: Less is more. That’s the ethos of crudo—literally, Italian for “raw.” Serving fresh fish with few frills “really lets the product shine,” says Peter Juusola, a partner at Greenpoint Fish & Lobster Co., a restaurant and fish market in Brooklyn.
THE NEXT TIME you get your hands on a truly excellent piece of fish, remember these three words: Less is more. That’s the ethos of crudo—literally, Italian for “raw.” Serving fresh fish with few frills “really lets the product shine,” says Peter Juusola, a partner at Greenpoint Fish & Lobster Co., a restaurant and fish market in Brooklyn.
THE NEXT TIME you get your hands on a truly excellent piece of fish, remember these three words: Less is more. That’s the ethos of crudo—literally, Italian for “raw.” Serving fresh fish with few frills “really lets the product shine,” says Peter Juusola, a partner at Greenpoint Fish & Lobster Co., a restaurant and fish market in Brooklyn.
Ask a Chef: Picking Out The Right Fresh Fish
Read article
Ask a Chef: Picking Out The Right Fresh Fish
Ask a Chef: How to Cook and Eat Fish Heads
Read article
From there, the possibilities are endless. You’re looking for a balance between bright acidity, unctuous fat, and some crunch. It can be as simple as the olive oil, lemon, sea salt, and chopped chives. For extra texture, add slices of fennel, cucumber, or radishes. For more fat, chopped avocado. For an Asian touch, drizzle with sesame oil and soy sauce, and toss with chopped hot chilies. This basic recipe can get you started. But the most important factor, Juusola says, is not to overthink things. As long as the fish is superfresh, he says, “it’s almost impossible to mess it up.”
Ask a Chef: How to Cook and Eat Fish Heads
Read article
Ask a Chef: How to Cook and Eat Fish Heads
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4-6 servings
Prep time 5 min.
Ingredients
3/4 lb extremely fresh fish fillets (salmon, albacore tuna, fluke, and red snapper all work well; avoid swordfish, cod, and halibut, which tend to be mushy when raw) Juice and zest of 2 lemons or limes 4 tbsp extra-virgin oil Maldon sea salt to taste
How to make it
Slice the fish. Place fillet on cutting board and find the grain. Using a very sharp knife, slice against the grain into 1/4-inch-wide strips about as long as a pinky finger. Finish the dish. Place fish slices on plate, drizzle with citrus, oil, zest, and salt. Toss and serve immediately.
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Makes 4-6 servings
Prep time 5 min.
Ingredients
3/4 lb extremely fresh fish fillets (salmon, albacore tuna, fluke, and red snapper all work well; avoid swordfish, cod, and halibut, which tend to be mushy when raw) Juice and zest of 2 lemons or limes 4 tbsp extra-virgin oil Maldon sea salt to taste
How to make it
Slice the fish. Place fillet on cutting board and find the grain. Using a very sharp knife, slice against the grain into 1/4-inch-wide strips about as long as a pinky finger. Finish the dish. Place fish slices on plate, drizzle with citrus, oil, zest, and salt. Toss and serve immediately.
Makes 4-6 servings
Prep time 5 min.
Prep time 5 min.
Prep time
5 min.
Ingredients
- 3/4 lb extremely fresh fish fillets (salmon, albacore tuna, fluke, and red snapper all work well; avoid swordfish, cod, and halibut, which tend to be mushy when raw)
- Juice and zest of 2 lemons or limes
- 4 tbsp extra-virgin oil
- Maldon sea salt to taste
How to make it
Slice the fish. Place fillet on cutting board and find the grain. Using a very sharp knife, slice against the grain into 1/4-inch-wide strips about as long as a pinky finger. Finish the dish. Place fish slices on plate, drizzle with citrus, oil, zest, and salt. Toss and serve immediately.
Slice the fish. Place fillet on cutting board and find the grain. Using a very sharp knife, slice against the grain into 1/4-inch-wide strips about as long as a pinky finger.
Finish the dish. Place fish slices on plate, drizzle with citrus, oil, zest, and salt. Toss and serve immediately.
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Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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Here's the Difference Between Bourbon and Whiskey
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The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
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Here's the Difference Between Bourbon and Whiskey
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