Posting this here as i figured this community might appreciate it. And I saw an opportunity since the rules do say that I can post sushi or sashimi adjacent food and I’d say that raw fish platters that stem from Nikkei cuisine most certainly fit that, especially considering the history of how the tiradito came to be.
**The fish:** locally caught (Massachusetts) tautog (latin name is *Tautoga onitis*). It’s a wrasse that primarily feeds on shellfish and crustaceans (this diet positively affects its flavor, too). This one had lots of crabs in its belly. It’s meat is white and very firm.
**The sauces:** I took inspiration from a tiradito that I had last year at a Peruvian restaurant. Red sauce is roasted red bell pepper, red jalapeño, roasted and raw garlic, roast beets, shallot, ginger, limes, salt. Yellow sauce is aji Amarillo, roasted yellow bell, roasted and raw garlic, mango, shallot, ginger, limes, salt.
**Toppings:** splash of ginger scallion oil, chopped cilantro, trout eggs (I meant to marinade them in soy and forgot, but still good), and lime squeezed over immediately before serving.
Honestly, I could have plated this in a bigger plate so the fish was more spread out, but it was for a dinner party that I was late to, we were all drinking and didn’t really care. There’s always an opportunity for improvement anyway, next time I’ll apply these lessons.
Looks amazing. I’ve caught a few tog (also MA) but never eaten it. Had no idea it could be eaten sashimi
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This looks great. What’s the recipe for this?
Posting this here as i figured this community might appreciate it. And I saw an opportunity since the rules do say that I can post sushi or sashimi adjacent food and I’d say that raw fish platters that stem from Nikkei cuisine most certainly fit that, especially considering the history of how the tiradito came to be.
**The fish:** locally caught (Massachusetts) tautog (latin name is *Tautoga onitis*). It’s a wrasse that primarily feeds on shellfish and crustaceans (this diet positively affects its flavor, too). This one had lots of crabs in its belly. It’s meat is white and very firm.
**The sauces:** I took inspiration from a tiradito that I had last year at a Peruvian restaurant. Red sauce is roasted red bell pepper, red jalapeño, roasted and raw garlic, roast beets, shallot, ginger, limes, salt. Yellow sauce is aji Amarillo, roasted yellow bell, roasted and raw garlic, mango, shallot, ginger, limes, salt.
**Toppings:** splash of ginger scallion oil, chopped cilantro, trout eggs (I meant to marinade them in soy and forgot, but still good), and lime squeezed over immediately before serving.
Honestly, I could have plated this in a bigger plate so the fish was more spread out, but it was for a dinner party that I was late to, we were all drinking and didn’t really care. There’s always an opportunity for improvement anyway, next time I’ll apply these lessons.
Looks amazing. I’ve caught a few tog (also MA) but never eaten it. Had no idea it could be eaten sashimi
I want to go to there