In Italy, raw fish dishes are called crudo, and are prepared with high-end oil, fresh herbs, and citrus. Any fish that can be pan-fried is a candidate for this dish. Other raw dishes include ceviche, carpaccio, and tartare.
Raw fish dishes are often grouped into the popular Japanese dish of sushi, but this method typically includes a lump of rice and spicy wasabi. Other countries prepare and present their raw fish differently. In Italy, this no-cook style of preparation is called crudo, which literally means “raw” and has become a European way of referring to a handful of raw fish preparations. The traditional method, however, is a simple splash of high-end oil with a dash of fresh herbs and citrus for bitter, sweet, and sour elements.
The list of fish species that can be used for raw is extensive. Some stick to traditional proteins like salmon, tuna or scallops. Any fish that can be pan-fried, however, is a candidate for this raw treat — from catfish and cod to shrimp and octopus.
A key consideration in preparing the crudo is the type of oil that will be used to coat it. Many chefs stick to various types of high-end extra virgin olive oil, though others blend it using almond or truffle oil instead. A more ordinary vegetable oil, however, may not impart enough flavor.
A simple splash of oil on fish is usually the final step in preparing a raw dish. First, citrus juice from lemons or oranges is often dripped onto the dish. A small vegetable or fruit salad is another common accompaniment. For example, a raw recipe starts with lemon juice, then albacore slices, then sea salt, pepper, oil, and finally, Sicilian capers.
The possibilities are more varied than one might think at first glance. Some restaurants dedicate entire menus exclusively to raw meat. Various sauces, toppings, vegetables, and citrus combinations offer a myriad of flavors and textures.
According to San Francisco Chronicle writer Carol Ness, some culinary experts have come to think of other raw-as-crud preparations as well, including the different styles of ceviche, carpaccio, and tartare of presenting an entree without cooking it first. However, there are substantial differences between all of these methods. Tartare is a fish or red meat that is ground and cured and is used as a spread for bread or crackers. Ceviche involves bathing minced fish and often vegetables in citrus juice for a replica of the cooking process. Finally, carpaccio is a fish meat that is thinly sliced, pounded and lightly seasoned or oiled before serving.
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