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