In the Raw: Why Crudo Is Great for Summer Dining in Boston

Photograph by Bruce Peterson, Styling by Molly Shuster

Hot summer days call for meals that are light, refreshing, and clean—and crudo, or raw fish that’s sliced and dressed with olive oil, acid (like citrus or vinegar), and herbs—is becoming a local favorite.

At Brine oyster bar, in Newburyport, for example, chef Corey Marcoux has devoted an entire section of the menu to the raw stuff—including littlenecks with charred-lime vinaigrette, and halibut with asparagus and pea purée. “Crudo caters itself to coastal New England dining, where the sun is shining,” Marcoux says. “And people can eat all around the menu and not be weighed down by heavy appetizers.”

Neptune Oyster chef Michael Serpa (whose work is pictured here), meanwhile, features at least three types of crudo on the menu each night. Want to make this summertime-friendly dish at home? Just follow Serpa’s advice: Go with delicate toppings for lighter fish, and more-aggressive seasonings on stronger-flavored varieties, such as tuna. And, of course, work with the freshest product you can find.