6,112 tried-and-tested recipes
DadaGastro
3
D
My Kitchen Notebook My Menus My Community My Chef Panel
My Badges
My Plans My Payments Account Settings Help Center
Log Out
Cuts

Crudo Cut

Crudo cut

A crudo cut is the slicing of fresh fish into thin, even slices to be eaten raw. Its name comes from the Italian word for “raw,” and it is generally served simply with olive oil and lemon. It is a presentation style similar to sashimi and carpaccio, but specific to Italian cuisine. Fish to be eaten raw should be previously frozen; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish.

Where It’s Used

“Cut the fresh sea bass fillet into thin, even slices with a sharp knife.”

Glossary

Related terms

All Terms
C
Benzer

Carpaccio Cut

A carpaccio cut is a way of slicing ingredients eaten raw, such as beef tenderloin or fresh fish, into paper-thin, nearly transparent slices. Partially freezing the meat usually makes it easier to slice thinly. This brief freeze only helps with slicing and does not kill parasites in fish; raw meat and fish are not suitable for pregnant women, young children, older adults, and people with weakened immune systems. It is the basic preparation technique for the classic Italian appetizer carpaccio.
U
Benzer

Usuzukuri

Usuzukuri is a sashimi technique in which flatfish, in particular, are cut into very thin, almost translucent slices for serving. Fish eaten raw should be previously frozen to kill parasites; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish. This thin cut is used to highlight the fish’s texture and flavor. The slices are typically arranged on the plate in a flower pattern.
Cooking Tip

Related tips

All Tips
Send Feedback