Crudo
A selection of raw seafood dishes prepared with unique flavors and textures. The specific crudo offerings change seasonally.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Marea
Crudo, meaning 'raw' in Italian, draws inspiration from Japanese sashimi and carpaccio, evolving in Italy to emphasize fresh, high-quality seafood prepared simply and elegantly. It reflects a culinary trend embracing minimal intervention and showcasing the natural flavors of pristine ingredients, often incorporating local Italian ingredients and techniques.
Crudo represents a modern culinary philosophy focused on sustainability, seasonality, and respect for ingredients. It's often associated with upscale dining experiences and a celebration of coastal cuisine.
Freshness is Paramount
The quality of the seafood is absolutely critical for crudo. It must be incredibly fresh and sourced from reputable suppliers to ensure both safety and optimal flavor.
Minimal Intervention
The preparation of crudo emphasizes minimal intervention. The goal is to enhance, not mask, the natural flavors of the seafood. Simple techniques and high-quality ingredients are key.
Presentation Matters
Crudo is often presented beautifully, with attention to detail and artistic arrangements. The visual appeal enhances the overall dining experience.
The flavor profile of crudo is characterized by the freshness and purity of the seafood, enhanced by bright, acidic, and savory elements. Common flavors include citrus, olive oil, herbs, and a touch of spice.
Typically, crudo highlights the natural salinity and delicate sweetness of raw seafood like tuna, scallops, shrimp, or oysters. Acidic components, such as lemon or lime juice, verjus, or vinegars, are used to 'cook' the fish slightly and brighten the flavors. High-quality extra virgin olive oil adds richness and a smooth mouthfeel. Fresh herbs like basil, mint, or parsley contribute aromatic complexity, while chili flakes, horseradish, or a drizzle of Calabrian chili oil can introduce a subtle heat. Textural contrasts might be added with crunchy sea salt, toasted nuts, or thinly sliced vegetables like fennel or radish.
Source High-Quality Seafood
Only use seafood that is labeled as sushi-grade or sashimi-grade, indicating it's safe for raw consumption. Check with your fishmonger for the freshest options.
Keep it Cold
Maintain the seafood at a consistently cold temperature throughout the preparation and serving process. Chill all ingredients and serving dishes beforehand.
Slice Properly
Use a very sharp knife to slice the seafood thinly and evenly. This ensures a delicate texture and enhances the overall eating experience.
Balance the Flavors
Taste and adjust the seasonings carefully to achieve a harmonious balance of flavors. Don't overpower the natural taste of the seafood.
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