Recipe contributed by founding member Brian Halweil, a genuine aficionado of same-day-sourced sustainable seafood.
We find that our members increasingly choose to prepare their shares in raw, crudo or ceviche fashions. This practice allows for the unique and delicious qualities of local, hyper-fresh seafood to be amplified and experienced while in a peak, pristine and natural state.
- Black Sea Bass filets
- Soy sauce
- Rice vinegar
- Mirin and/or Sesame oil
- Rinse filets under ice cold water
- Pat dry with paper towel
- Slice fish to your preferred bite sizes*
- In a small ramekin, mix soy sauce with rice vinegar, mirin and/or seasome oil – to taste
- Provide chopsticks
Serve and enjoy!
*Brian advises that “as for cutting the fish up, I do not profess to know the art or science of cutting fish for sushi, but I do know that cutting the pieces small usually means happier eaters. I’m all for big hunks of raw fish, but many people like their sushi small and delicate.”