Crudo

We often serve our crudo, or raw, fish dishes in conjunction with or immediately preceding oysters, and the same general rules to selecting the fish apply. Freshness is always a primary consideration. We steer away from bluefin tuna, Atlantic salmon, Alaska halibut, and the other, more obvious choices. Some of the more oily varieties, such as Spanish mackerel, bonito, sardines, shima aji, and king mackerel, perform well with strongly flavored garnishes, and deliver more bang for your buck in terms of flavor. That said, I also love a little fluke, snapper, or Pacific halibut, as they are extremely delicate and easy to like, even for our guests who are a little timid when it comes to raw seafood. Filleting and slicing fish for crudo requires more advanced knife work, but any properly sharpened chef’s knife will do.