Hamachi Crudo

Hamachi Crudo is rich, buttery thinly sliced sushi-grade yellowtail seasoned to perfection and melt-in-your-mouth tender. Each bite provides a vibrant burst of salty, savory, citrusy flavor and the plated presentation is a show-stopper. This Japanese delicacy is easy to prepare and ready in just minutes.

If you’re interested in more crudo recipes, try my Tuna Poke Bowl, Tuna Tartare, and Smoked Salmon Tartare next.

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Hamachi crudo is a uniquely delicious appetizer. Preparing raw fish at home may seem intimidating but it’s very simple. This hamachi crudo recipe is delicate but bursting with fresh, citrusy flavor. Accented by flaky salt, your taste buds are in for a true culinary treat!

Why This Recipe Works

• Quick and Easy – The prep for this hamachi crudo recipe couldn’t be easier! Simply slice, season, then garnish.
• Great for Special Occasions – Impress guests with this stunning appetizer at your next dinner party because it is edible art at its finest.
• Versatile – Hamachi is a great base to start with. Season it according to this recipe or however you’d like!

What is Hamachi?

Hamachi, also known as wakashi, is a sushi-grade yellowtail fish. It is native to the Pacific Ocean and a staple in Japanese cuisine. There are different types of yellowtail fish but the one most commonly used for sushi is Japanese amberjack (buri). Hamachi is a young amberjack. It is characterized by its soft, fatty flesh.

What Does Hamachi Taste Like?

Hamachi is rich and buttery with a slightly sweet taste.

What is Crudo?

Crudo means “raw” in Spanish and Italian. Crudo is an umbrella term that references the consumption of seasoned raw fish, shellfish, and beef. Carpaccio is a type of crudo in which uncooked food is sliced thin.

The Difference Between Crudo and Sashimi

Both crudo and sashimi dishes include thinly sliced raw sushi-grade fish. However, sashimi has a more simple fish-forward presentation. Sashimi is served with soy sauce and wasabi. Whereas crudo emphasizes seasonings and garnishes.

Tools You’ll Need

• Knife
• Cutting Board
• Small Bowl

Ingredients You Will Need for Hamachi Crudo

• Hamachi – It should be sushi-grade fish. Remove the skin and bloodline before seasoning. You can also ask your fishmonger to prepare the fish sashimi style, which means to have the fish sliced for you.
• Extra virgin olive oil – Since this recipe only calls for a handful of ingredients, be use to use quality olive oil. Drizzle it over the hamachi and don’t be afraid to be generous with it as oil binds all of the flavors together.
• Lemon – Use the juice and zest for a bright, citrus flavor and a pop of color.
• Shallot – Finely diced for a stronger flavor.  
• Capers – Placed on each slice for a briny flavor. Feel free to add more if you prefer.
• Chives – Finely chopped and added to balance the brightness.
• Flaky salt – Also know as a finishing salt, when I use this flaky goodness, I always use Maldon Flaky Salt. It’s a high-quality salt that complements the other flavors.

How To Make Hamachi Crudo

1. Slice hamachi into ¼-inch thick slices then arrange it onto a plate.
2. In a small bowl, combine olive oil, lemon juice, lemon zest and shallot. Set aside.
3. Pour olive oil and lemon juice over hamachi. Then top with lemon zest and shallot, and chives. Top each slice with a caper, adding more if you prefer. Finish with a generous sprinkle of flaky salt. Enjoy immediately.

Variations

Hamachi crudo contains a crudo sauce and additional toppings. Although I love my recipe, here are some variations and substitutions to help you make this dish your own.

Fish

Instead of yellowtail, you could use one of the following as the base which will work well with the ingredients listed for this dish:

• Scallops
• Striped bass
• Red snapper

Crudo Sauce

Crudo sauce is typically made of the following flavor notes:

• Salty – Salmon roe or soy sauce could be used to replace the flaky salt.
• Citrus – This adds a nice tangy flavor. Opt for grapefruit, lime, or orange juice.
• Oil – I used extra virgin olive oil but you could truffle oil or sesame oil for a toasty finish.
• Spicy – Bring the heat with fresh jalapenos, or serrano for spicy hamachi crudo.
• Umami –Yuzu juice or yuzu kosho pairs wonderfully with hamachi crudo.
• Herbs – For a pop of freshness add mint or micro cilantro.
• Additional Toppings – You can top it with chopped onions, minced garlic, and sesame seeds.

Tips and Tricks

• Use a sharp knife. This will ensure clean cuts and will keep the slices intact.
• Use high-quality ingredients. This recipe has just a few simple ingredients so every flavor note matters. Definitely use the freshest sushi-grade fish you can find and opt for quality olive oil.
• Raw fish should not sit at room temperature for more than two hours. Crudos are best consumed soon once assembled and should not be left to sit out for any duration of time.

Frequently Asked Questions

Can I store hamachi crudo for later?

I don’t recommend storing leftover hamachi crudo. It should be served and consumed immediately.

Where can I buy sushi-grade fish?

Go to your local fish market or a trusted fishmonger. Tell them you are looking for hamachi to make for crudo and they will take care of you. Most fish markets will slice it for you if you prefer to have the fish precut.

Is crudo healthy?

Crudo is a lean protein so on its own, it’s a healthy dish. It’s also packed with omega-3 fatty acids that can be eliminated during the cooking process.

Is it safe to eat raw fish?

Yes but here are a few considerations. Buy sashimi-grade fish (fish designated as safe to consume raw). Consume raw fish within 24 hours of purchasing in order to prevent foodborne illness. If you are immunocompromised (pregnant, elderly, a child, etc.) you should not consume raw fish.

Looking for More Fish Recipes

• Crispy Beer Battered Fish
• Tuna Couscous Salad
• Panko and Parmesan Crusted Baked Cod

Loving this Recipe?

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