Posted on July 5th, 2012
GTFB fluke is sushi-quality which means that the fisherman bleeds the fluke onboard his fishing vessel when it is caught. You can prepare fluke cooked or raw. Thanks to Captain Dean Pesante from the F/V Oceana based in Point Judith, RI for catching our fluke today!
Calliope’s Simple Fluke Crudo
Thank you, Chef Eric Korsh of Calliope, NYC for this delightfully simple summer recipe.
Fresh Rhode Island Fluke
Nice, buttery olive oil (chef recommends Arbaqueño olive oil from Spain)\
Juices from lemon, lime and orange
Slivers of jalapeño
Sea salt to taste
Cut segments of fluke into bite-sized strips. Use a sharp knife and try to use one-stroke motions to cut the fish
Arrange strips on your serving plate
Drizzle olive oil lightly over raw fluke
Add a few drops of juices from orange, lime and lemon to each strip
Finish with a sprinkle of sea salt and slivers of jalapeño