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!

Fluke Crudo with Lemon, Almonds, Chives, and Sea Salt : Chef Shawn Cirkiel's version : Parkside Restaurant - Austin, TX

 

 

 

 

 

 

 

 

 

 

 

 

 

Calliope’s Simple Fluke Crudo

 

Thank you, Chef Eric Korsh of Calliope, NYC for this delightfully simple summer recipe.

 

Ingredients:

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

 

Preparation:

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

ENJOY!