Taste of Olney

Although eating raw fish has become associated with Japanese sushi in Western minds, fishing communities around the world have long traditions of enjoying their seafood uncooked. For many of these communities, raw fish is not just a culinary choice, but a way of life that is deeply connected to their cultural heritage and the bounty of the sea. Raw fish comes to tables around the world as ceviche in South America, poke in Hawaii, gravlax in Nordic countries, and tartare from French Polynesia.

These dishes are a great way to get a hit of low-fat protein and flavor by simply slicing fish and combining it with a few fresh ingredients for a quick meal that doesn’t leave a mess of pots and pans to clean up.

This week, we sample salmon crudo [“crudo” means “raw” in Italian and Spanish] and Japanese-style tuna sashimi. While both dishes feature raw, sushi-grade fish as their main ingredient, there are notable differences between the two. Salmon crudo typically features thinly sliced raw salmon served with olive oil, lemon juice, salt, and pepper.

“You’ll find crudo in all fishing towns - both large and small – along the coast of Italy, Sicily and Sardinia,” Victor LaPlanca, executive chef at Isola told Food Republic. “Each village may have its own signature fish or flavoring preferences; however, the most traditional method of making crudo in Italy is dressing the thinly sliced fish with a little olive oil, salt, and lemon.”

The salmon used in crudo is cut in thicker slices than sashimi, and the plate presentation is often more rustic than that of sashimi. Crudo is usually served with a variety of accompaniments such as fresh herbs, shaved fennel or dill, or pickled vegetables. Sashimi features thinly sliced fish served with soy sauce and wasabi. The fish is cut into very thin slices to create a delicate, melt-in-yourmouth texture. The seasoning used in crudo enhances the natural flavor of the fish, while the soy sauce and wasabi used in sashimi provide a contrasting flavor profile.

Danny served his version of salmon crudo with a smattering of light extra virgin olive oil, fresh dill, lemon zest, pink Himalayan salt or another high-quality salt, and capers. He sliced the fish as thin as possible and cut the fish across the grain while it was still somewhat frozen and firm. It thaws quickly after slicing so don’t worry if it’s still frozen when you’re preparing it.

Crudo is a good start for any meal or as the main dish, Danny said. Miso soup, roasted Brussels sprouts, and green salads are good pairings.

For the sashimi, he sliced raw tuna into chunks and served it with sliced avocado, grapefruit sections, and cornmeal-fried jalapeno slices doused in soy sauce and wasabi. Foodies who are not fans of raw fish can grill or sear the salmon or tuna before slicing it, he said. As always, all ingredients are available at Stewart’s Food Store.

Ingredients: Crudo 8 oz sushi-grade salmon thinly sliced Several tbsp. light extra virgin olive oil, to taste 1 tbsp fresh dill, chopped 2 tsp lemon zest Himalayan salt, to taste (you’ll want to taste the salt so use several cranks of the salt grinder, Danny says) 1 lemon Capers, to taste Sashimi 6-8 oz of sushi-grade tuna thinly sliced 8 grapefruit sections 1 avocado 1 jalapeno thinly sliced ½ cup cornmeal Generous splash of soy sauce Preparation: Salmon Crudo Step 1: Defrost frozen salmon steak in refrigerator about three hours before mealtime, and slice thinly.

Step 2: Arrange sliced salmon on a plate in a single layer. Salt well with Himalayan salt.

Step 3: Cover salted salmon with light olive oil. Squeeze juice of half a lemon on fish, or to taste. Grate lemon zest and add dill.

Step 4: Serve chilled Tuna Sashimi Step 1: Remove tuna steak from freezer and thaw in refrigerator before slicing.

Step 2: Slice and combine with avocado chunks and grapefruit sections in a bowl.

Step 3: Slice jalapeno and dust with cornmeal until coated. Heat olive oil over medium-high heat and add jalapenos. Fry on both sides until crispy and brown. Add to bowl.

Step 4: Add soy sauce to bowl and toss ingredients well.

Step 5: Serve chilled.