Fall

Bonito Crudo

October  8, 2014
Photo by Elana Carlson
Author Notes

The important part of this recipe is the selection of the fish. Talk to your local fishmonger and select the best option you've got to serve raw. Bonito is highly perishable, but under ideal conditions, it is an absolute delicacy. If you cannot get your hands on Bonito, you can replace it with a related tuna alternative. —chris fischer

  • Serves 6
Ingredients
  • 1 pound Bonito loin or Yellowfin Tuna loin, ideally aged two three days
  • 2 teaspoons or approximately 18 fresh fennel blossoms
  • 1 pinch Maldon salt (or other flaky salt)
In This Recipe
Directions
  1. Rinse the loin well in cold salted water and trim the blood line from the clean flesh and discard.
  2. Tear the fish into strips following the contours of their fleshlines, forming a floral pattern on the center of the plate.
  3. Drop 3 or 4 fennel blossoms onto the fish and finish with a pinch of Maldon.
  4. Enjoy the complex purity of the fish, balanced by the sweetness of the fennel blossoms.

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Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.