I got some halibut from Costco, thinking I would use some raw, but maybe not halibut. I think there is another thread about this risk/benefit with various fish.
I do love raw fish/seafood though. Got me thinking.
I discovered an interesting lemon vinegar halibut cevicheâŚ
⌠the plot twist being the prep time is one month â âfirst mature your vinegarâ, as Mrs Beaton might have put it.
On the food-safety aspect, provenance of the fish is the key thing, I think. Well, that and your own hearty constitution, I trust!
2 Likes
Did you use a recipe? Is that tuna? Hope it was tasty!
Yes; the first link, from Seri9us eats
I believe it was labled âyellow tailâ, but now Iâm no longer sure what that means.
It was tasty, but mostly because of the sauce. Within about 30 minutes the texture was no longer right.
Mmm I miss the fresh yellowtail and tuna and black cod from the fisherman chap in SD!
Looks pinker than yellowtail, so Iâm guessing it was the tuna.
Now Iâm hunting Instacart for Aji Amarillo paste near meâŚ
Looks like it. (Yes, I used to label the vacuum bags too!)
1 Like
Looks like itâs whatâs for dinner tomorrow
. Whereâs Sergio when I need him
Adding poke, chirashi and lomi lomi to the list of possibilities to make with my âsashimi quality fishâ from Truefish
Any thoughts about using a seasoning sauce from Omson; maybe âMala Saladâ?
I canât go to the store right now, but have things like soy sauces and sesame oil.
2 Likes
Those are gorgeous pieces of fish. Whatâs on the left - yellowtail?
If you do, maybe go light so the fish isnât overshadowed (or maybe save those for cooked preps).
The Nobu raw/cured flavor profiles have worked well for me in the past â ânew styleâ, ponzu-jalapeno, matsuhisa dressing, etc. Thereâs a tiradito too.
A too-short-lived Portuguese spot in nyc had a lovely raw snapper prep â it had coconut milk, some kind of spicy chilli, and maybe makrut lime or lemongrass (if you have some of those at hand).
1 Like
I agree! Here they are âunboxedâ
The âwhiteâ one is yellow tail, which I am continuing to learn about. I just sliced some with my new knife, and ate it with some Kikoman soy sauce and reconstituted horseradish powder. I have yet to make âwasabiâ at home like I like it.
Today I found this.
His is an interesting website, and local to me.
4 Likes
Perfect! I have those ingredients. Can you point me toward the tiradito recipe?
Also @linguafood; Scratching the Omson sauce idea. I just noticed they have a use by date in 2021. They seemed like such a good idea when I bought them.
1 Like
Honestly, with such pristine quality fish I wouldnât fuss much with any sauces (and I wasnât all that impressed with the 3 sauce Omson sampler I got once 
).
A slight brush of tamari & maybe a smidgen of wasabi is all those gorgeous fishies need. Swoon.
2 Likes
I think I may have been gifted those. I still have one of the lemongrass and two of the sisig sauces left. They clearly werenât a hit at casa lingua.
While this recipe calls for searing the tuna, you can absolutely serve this with raw tuna or hamachi. The last time I made this, I swapped out the sun dried tomatoes for some Campari ones that I dried in a low oven (~250F) for about an hour or hour and a half. I used raw kanpachi for the fish:
7 Likes
That sounds great! And I have some fennel, although itâs sous vide , and not raw
Iâm sure this is obvious to many, but why tuna or hamachi, but not salmon? Is the salmon flavor too strong?
Maybe itâs already in the thread somewhere, but I found this today.
You could do salmon too. I think as long as it is a fish that you like raw already it would be fine 
3 Likes
