Try crudo this summer

Fresh local fish is the key ingredient for this dish.

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Fluke crudo, ready for a summer gathering. —Tina Miller

What is the difference between crudo and sashimi? Crudo means “raw” in Italian, and the fish is sliced very thin, and is often served with an olive oil and citrus base. Sashimi origins are Japanese, and the dish is usually made with raw seafood but can also be made with meat. Sashimi is classically served with a soy-based dipping sauce, and is often sliced razor-thin but can also be prepared in cubes or other shapes. They are both interpretations of raw fish. 

It is a world market when it comes to fish. Freshly shipped codfish, handled with care, comes from Iceland. Ocean-farmed salmon from the Faroe Islands is great for cooking. But nothing compares to local fish caught from the waters near the Island by members of our community. This time of year, you will often see fresh local fluke, also called summer flounder. Fluke is a flatfish and quite abundant around here. It’s sweet and mild and perfect for a crudo.

Other local fish worth trying are black sea bass, yellowfin tuna, sea scallops, bluefin tuna (not as common), and golden tilefish.

Ask your fishmonger which fish is Vineyard-local and which fish is the freshest.

Be sure you have the fish well chilled before slicing, and use an extremely sharp knife, cutting on a bias, starting at the tail-end of the fluke.

Fluke Crudo

1 Tbsp. extra virgin olive oil
2 tsp. toasted sesame oil
Zest one lime; use a zester, not a grater
3 tsp. fresh lime juice
2 tsp. tamari
1 tsp. unsweetened rice vinegar
2 Tbsp. red bell pepper, finely minced 
1 jalapeno, very thinly sliced
2 scallions, thinly sliced on a bias
Fresh local fluke from the Island!

Mix the first six ingredients to make the sauce. 

Slice chilled fluke very thin on a bias, starting at the tail. Add to a chilled plate, distributing sauce around the fish; do not pour over the fish. Garnish with red bell and jalapeno peppers.