We are excited to introduce our new video series featuring tutorials and techniques by top chefs and seafood experts! In this episode, James Beard Award winner Kerry Heffernan teaches how to prepare salmon crudo. Kerry advises the key to any crudo is to buy quality fish, keep it chilled between 34-38 degrees and enjoy it immediately after prepping.
Directed by Poull Brien
Produced by Wild Fish Direct at Bigeye Studios in Brooklyn, New York
Sustainable Atlantic salmon by Kvaroy