Fluke Crudo with Orange, Ginger and Soy Reduction with Pickled Starfruit

This recipe is from Aliya Zarei as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes

Serves: 2

Ingredients
· Juice from one orange (and a bit of sugar if it’s not sweet)
· 1 teaspoon Japanese shoyu soy sauce
· ¼ teaspoon of grated ginger
· 3oz fresh, sashimi grade fluke
· Optional: starfruit and hot pepper (i.e. red or jalapeno), quickly pickled in rice or white vinegar and a bit of sugar

Directions

Mix orange juice, sugar if needed, soy sauce and ginger in a pot. Bring them to simmer on medium heat and let it cook until reduced, about 15 minutes. Once the reduction is ready, pour it into a bowl and let it cool down for serving.

Slice fluke very thinly. Serve on a plate with pickled starfruit and lightly drizzle sauce to taste.

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. The program is made possible by funding provided by commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.

BONITO CRUDO

Recipe courtesy of Food52. Click the button below for the recipe.



PORGY CRUDO WITH PINE NUTS

Recipe courtesy of Martha Stewart. Click the button below to access the recipe.

Credit: David M. Russell

SCUP POKE BOWL

Recipe courtesy of Kate Masury, Eating with the Ecosystem

I love scup its super versatile and some of my favorite ways to enjoy it are actually raw. I also love making poke bowls as a quick and easy weeknight dinner. I often hear people complain about scup having small filets and pin bones but cutting it up into small pieces for a poke bowl makes it easy to avoid any bones and the size of the filet (or how perfectly you filleted the fish) doesn't really matter. You can also substitute scup for a wide variety of other local fish such as bonito, black sea bass, fluke, or sea robin!

I typically just mix together a sauce based on what I have on hand and without measuring but here is a rough estimate for the recipe. You can adjust and add whatever flavors or toppings you like.

-Kate

RECIPE

INGREDIENTS

(feeds 2-3 people)

• 1 lb of scup fillets

• 1/4 cup of sweet onion, diced

• 1 avocado, sliced or cut into cubes

• 1 Tbs sesame oil

• 1/4 cup low sodium soy sauce

• 1/4 cup fresh squeezed clementine or orange juice

• 1/2 tps fresh grated ginger

• 1 Tbs of honey

• a dash of toasted sesame seeds

• 2 green onions, chopped

• red pepper flakes to taste

• 1/2 cucumber chopped

• a handful of wonton crisps

• spicy mayo (mix together sriracha and mayo to your preferred spice level)

• 1 cup of uncooked rice (cook according to instructions on bag)

INSTRUCTIONS

Cook your rice according to instructions on bag. Set aside and let cool while you prepare your fish. (Leave the lid on so its warm but not hot when you go to eat it).

Skin the scup fillets. Cut out the darker colored meat along the center where the pin bones are. Cut fillet up into small bite size pieces and place in a bowl.

In a separate bowl, mix together diced onion, sesame oil, soy sauce, citrus juice, grated ginger, honey, and red pepper flakes. Stir together till honey is dissolved.

Add fish to the sauce, stir, and refrigerate for about 20 minutes.

Assemble bowl: add rice, spoon fish and sauce mixture on top, add avocado, cucumber, wontons, a dash of sesame seeds, spoon on spicy mayo, and sprinkle with green onions.

Enjoy!

SCUP CRUDO

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea.

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

RECIPE

Serves 4

INGREDIENTS

FISH

2 scup, filleted and skin removed 

¼ cup salt

VINAIGRETTE 

¼ english cucumber, thinly sliced 

2 radishes, thinly sliced 

1 jalapeño pepper, diced and seeds removed 

1 spring onion, thinly sliced 

2 tablespoons cilantro, finely chopped 

1 lime, juiced 

2 tablespoons olive oil 

Salt to taste

INSTRUCTIONS

FISH

Rinse under cold running water and pat dry. Sprinkle salt on both sides. Let rest in refrigerator for 8 to 10 minutes. Rinse in a bowl of ice water. Pat dry. Thinly slice each fillet on a bias (45° angle). 

VINAIGRETTE

Neatly line plate with cucumber slices. Place sliced fish fillets on top. Mix radishes, pepper, spring onion, cilantro, and lime juice in a bowl. Slowly whisk in olive oil. Drizzle over fish. Sprinkle with salt. 

Fluke and black sea bass can be exchanged for the scup in this recipe.

FLUKE CRUDO

Recipe courtesy of Martha Stewart. Click the button below for the recipe.

Photo credit: David M. Russell