Fish Crudo
Thinly sliced raw fish, usually served with citrus and herbs.
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.
Crudo, meaning 'raw' in Italian, has its roots in the Italian coastal regions where fresh seafood was readily available. It reflects a culinary tradition that values simplicity and the natural flavors of high-quality ingredients, similar to Japanese sashimi and ceviche from Latin America. Its popularity has grown alongside a global appreciation for raw preparations and sustainable seafood practices.
Crudo is often associated with a celebration of fresh, seasonal ingredients and a minimalist approach to cooking that allows the quality of the fish to shine.
Coastal Connection
Crudo is deeply ingrained in the culinary traditions of Italian coastal communities, reflecting their reliance on and appreciation for seafood.
Aperitivo Culture
Crudo is frequently served as part of an aperitivo, a pre-dinner ritual involving drinks and small bites, designed to stimulate the appetite.
Emphasis on Freshness
The dish emphasizes the importance of using the freshest, highest-quality seafood, reflecting a respect for the ingredients and their origin.
Crudo typically offers a bright, clean, and refreshing flavor profile that highlights the natural taste of the fish.
The predominant flavors are the inherent taste of the fresh fish, often complemented by acidity from citrus (lemon, lime, or orange), herbaceous notes from herbs like parsley, dill, or mint, and a subtle savory element from olive oil and salt. Chili flakes can add a touch of heat, and vegetables such as thinly sliced fennel or radish provide texture and additional flavor nuances. The balance lies in enhancing the fish's natural taste without overpowering it.
Fish Selection
Choose extremely fresh, sushi-grade fish. Popular options include tuna, salmon, scallops, branzino, and hamachi. Ensure the fish has a clean, oceanic smell and firm texture.
Slicing Technique
Slice the fish thinly and evenly against the grain for a tender texture. A sharp knife is essential for achieving clean cuts.
Citrus Control
Use high-quality citrus juice sparingly. Too much acid can 'cook' the fish and mask its natural flavor.
Olive Oil Quality
Opt for a high-quality, extra virgin olive oil with a delicate flavor. It should complement, not overwhelm, the fish.
Salt Sensitivity
Use a flaky sea salt to enhance the flavors without adding a harsh, salty taste. Maldon sea salt is a great choice.
Serving Temperature
Serve crudo chilled but not ice-cold, as extreme cold can dull the flavors. Let the fish sit at room temperature for a few minutes before serving.
Explore additional Modern European dishes and restaurants
Explore Modern EuropeanDiscover top dining spots and culinary experiences in Wellington.
Explore WellingtonLearn more about the food culture, restaurant scene, and culinary heritage of New Zealand.
Explore New Zealand