"Fish becomes cellular after rinsing it," Wu-Bower explains. That means the fish (which should be stored wrapped in cling wrap, sealed in a zip-top bag, on ice) and the plate, too. "Everything's gotta be super cold," says Kahan. Kahan suggests buying a small chunk of (expensive) Copper River salmon when it's in season.Ĭold is key. "You just gotta cut a piece and taste it."Ĭrudo first-timer? Try salmon. The only way to really know if you want it eat it raw is to try it raw. "Each fish is an individual," says Wu-Bower. Paul Kahan and Erling Wu-Bower's Tips for Making Crudo at Home
#FLUKE CRUDO HOW TO#
Here are the 10 tips we gleaned from their demo on how to prepare fish-without the pesky task of cooking it. "We were like, 'Look at this bass! It's amazing!'" says Kahan, "and like, 'No, this is amazing.'" Kahan and Wu-Bower ended up selecting fluke, salmon, and black sea bass, which they brought back to the Test Kitchen to turn into crudo. Hence the middle-of-the-night sojourn to the Bronx, where a scout guided Kahan and Wu-Bower among the fish stalls. "Donnie and I've been poking each other for the last 20 years to do an Italian restaurant," Kahan adds. "Along with Erling's talent," Kahan explained, "super, super fresh fish" and fresh pastas are the driving force behind Nico, which Kahan describes as an "Italian version of Avec, slashed into Milos." Kahan, the chef of One Off Hospitality (which includes Chicago icons Blackbird, Avec, and the Publican), and Erling Wu-Bower, the chef of One Off's Nico (set to open in Chicago in December) had been up since 2:30 a.m., when they trekked to the fish market at Hunts Point to meet their new fishmonger. Paul Kahan was, by his own admission, a little out of it by the time he arrived at the Bon Appétit Test Kitchen.
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