In-Depth Explanation
Crudo bridges Italian and Japanese raw fish traditions. While sashimi emphasizes purity and minimal seasoning, crudo embraces the Italian love of olive oil, lemon, and fresh herbs. A classic fish crudo might feature paper-thin slices of sea bass or tuna dressed with extra virgin olive oil, lemon juice, fleur de sel, and microgreens. Beef crudo (similar to carpaccio) and scallop crudo are also popular. The quality of ingredients is paramount — only the freshest, highest-grade fish should be used, and the olive oil should be exceptional.
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Related Terms
Extra Virgin Olive Oil (EVOO)
The highest grade of olive oil, produced by cold-pressing olives with no chemical processing. Must have acidity below 0.8% and pass sensory tests. Flavors range from grassy and peppery to buttery and fruity depending on olive variety and region.
Fleur de Sel
A hand-harvested sea salt collected from the surface of salt ponds. It has a delicate, flaky texture and subtle mineral flavor. Used as a finishing salt rather than during cooking.
Sashimi-Grade
A designation indicating fish has been frozen to FDA-recommended temperatures (-31°F for 15 hours or -4°F for 7 days) to eliminate parasites, making it safe for raw consumption. Also implies superior freshness and handling.