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Ingredients
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Shima Aji (Striped Jack) Crudo
Method
Shima Aji (Striped Jack) Crudo
- 1
Safety & preparation
Ensure the shima aji is sashimi-grade and has been properly handled/kept at safe temperatures. Keep fish refrigerated until ready. Work on a clean cutting board with a very sharp knife. Pat the fillet dry with paper towels.
- 2
Portion and season fish
Slice the shima aji into 1/8–1/4-inch (3–6 mm) thin slices or small bite-size pieces, depending on presentation—aim for even pieces for consistent mouthfeel. Arrange the slices on a chilled plate spread over a bed of crushed ice to keep the fish cold.
- 3
Light cure & seasoning
Sprinkle the fine sea salt evenly over the fish slices (this tightens the texture slightly). Let sit 1 minute, then gently blot any moisture with a paper towel. Grind the black pepper sparingly over the top.
- 4
Dressing
In a small bowl combine the yuzu juice and light soy sauce, whisk briefly to combine. Whisk in the extra-virgin olive oil to create a slightly glossy emulsion. Taste and adjust — yuzu should be bright and tangy with a hint of salt from the soy.
- 5
Finish and garnish
Scatter the thinly sliced scallion evenly over the fish. Spoon or lightly drizzle the yuzu-soy dressing over the arranged shima aji—use about half to three-quarters of the dressing so fish remains delicate and not drowned. Sprinkle the toasted sesame seeds over the top. Arrange 1–2 shiso leaves alongside each portion and place micro herbs or mitsuba over the fish for aroma and color.
- 6
Serve
Serve immediately while the fish is chilled. Provide any remaining dressing on the side. Recommend 3–4 pieces per serving as an appetizer or 8–12 ounces for 2–3 people if serving as a main crudo course.