What is Crudo?

raw fish food often combines into the popular Japanese bowl sushi, but this method usually includes a piece of rice and spicy wasabi. Other countries prepare and present their raw fish differently. In Italy, this style of preparation without cooking is called crudo , which literally means "raw" and has become a European way to refer to a handful of raw seafood products. The traditional method, however, is a simple drizzle of top oil with a touch of fresh herbs and citrus for bitter, sweet and acidic elements.

The list of fish species that can be used for crudo is expansive. Some stick to traditional proteins such as salmon, tuna or shells. However, any fish that can be prepared in a pan is a candidate for this raw treatment - from catfish and cod to shrimp and octopus.

The key consideration in creating crudo is the type of oil that will be used to cover it. Many chefs hold different types of tall olive oil D even if others mix it with helpalmond or truffle oil. However, more common vegetable oil does not have to give enough taste.

Simple drizzle of oil through fish is usually the last step in preparing the Crudo board. First, citrus juice of lemons or oranges is often drunk on a plate. Another common accompaniment is a small green salad or fruit. For example, one recipe for Crudo begins with lemon juice, then albacore slices, then sea salt, pepper, oil and finally Sicilian capers.

options are more diverse than one could believe at first sight. Some restaurants donate all -offs exclusively crudo . Various sauces, bandages, vegetables and citrus combinations provide countless flavors and textures.

by San Francisco Chronicle Including clearly different ceviche , Carpaccio and tartare styles, without first cooking. However, there are great differences between all these methods. tartare is sea or red meat that is ground and spicy and used as a range for bread or biscuits. ceviche includes seafood and often vegetables in citrus juice to replicate the cooking process. Finally, Carpaccio is a seafood meat that is sliced ​​before serving, pounded and slightly spicy or oiled.