Crudo vs. Tataki

Crudo vs. Tataki

Sockeye Salmon Crudo, Albacore Tuna Tataki

Crudo is an Italian preparation that means “raw.” It showcases premium seafood served completely uncooked and chilled. Thin slices of fish are lightly dressed—often with olive oil, citrus juice, and salt—to highlight their natural flavor. The focus is on clean, delicate taste and freshness, with accompaniments playing supportive roles the seafood itself.

Tataki comes from Japan and involves a quick sear rather than leaving the fish entirely raw. The exterior is briefly cooked over high heat, creating a smoky, caramelized crust while keeping the center cool and mostly raw. After searing, the fish is sliced and served with sauces such as ponzu or soy, and crisp garnishes like daikon (or cucumber), which enhance the flavor and texture while letting the contrast between the seared exterior and tender interior shine.

Together, crudo and tataki show two distinct ways to let high-quality seafood take center stage…

Crudo vs. Tataki Recipes

Sockeye Salmon Crudo

Wild Copper River Sockeye Salmon

Lemon Orange Emulsion, Yellow Squash, Zucchini, Red Onion,
Avocado, Arugula, Sea Salt, Fresh Ground Pepper

Lemon Orange Emulsion

• 1 T.  fresh lemon juice
• 1 T.  fresh orange juice
• 2 T.  good tasting olive oil
• sea salt to taste

Blend in a small container with an immersion blender and set aside.

To Plate

Shingle thinly sliced zucchini and yellow squash around the perimeter of a chilled rimmed dish. Overlap thin slices of raw, sashimi-quality salmon in the center.

Pour Lemon Orange Emulsion over the entire plate.

Artfully arrange avocado, red onion, and arugula over the top. Season with sea salt flakes and fresh ground pepper.

Serve immediately because unlike a ceviche, the citrus should not “cook” (actually denature) the fish.

Albacore Tuna Tataki

Wild Alaska Albacore Tuna Loin

Sesame Ponzu, Cucumber, Red Jalapeño, Arugula, Sesame Seeds

Sesame Ponzu

• 1 T. lime juice
• 1 T. soy sauce or low-sodium tamari
• 1 T. dashi
• 1 T. toasted sesame oil

Mix ingredients in a small bowl and set aside.

Note: Since only 1 tablespoon of dashi is needed, I use instant dashi granules dissolved in water rather than preparing dashi from scratch.

To Grill the Albacore

• raw albacore loin, sashimi-quality
• avocado oil
• salt and pepper

Heat grill to medium-high. Oil the grates so fish doesn’t stick. Have a timer nearby. Coat fish with oil, season with salt and pepper. Place cold fish on the grill for 60 seconds per three sides. Remove to a platter and let cool for 5 minutes before slicing.

To Plate

Arrange cucumber around the perimeter of a chilled rimmed dish. Place slices of grilled albacore in the center.

Pour Sesame Ponzu over the entire plate.

Garnish with red jalapeño, arugula, and black and white sesame seeds. 

Serve immediately.