Chef Brian Borneman at Crudo Nudo in Santa Monica shows two preparations of ceremony-grade vermilion rockfish from Morro Bay. The fish has a naturally sweet, shrimp-like flavor and is served raw with mandarin olive oil, white soy, and chives. The restaurant sources premium sashimi-level fish from the nearby Pacific instead of imports.
All right, we're at Crudo Nudo in Santa Monica. We're gonna have some awesome fish with Brian Borneman. Hi, chef, how are you, man?
Fantastic.
Thank you for letting us come. Just real quick, what are these two?
Um, these are two takes on our ceremony-grade vermilion rockfish. It's a local fish, in this case coming from Morro Bay. We do a raw preparation, uh, we do a sashimi with it. We love the sweet flavor of the fish itself. It eats a lot of crustaceans, so it's got a lot of that like shrimpy sweetness. So we pair that with a mandarin olive oil and a little bit of white soy or shiroshoyu that really highlights that. But it's just erva biber, chives, white soy, and mandarin oil.
And you guys are all about local California?
Yeah, I mean, just growing up here, like, we— I always wondered why we had to eat exotic fish when we have this giant ocean right in front of us. Um, and so, you know, since, you know, the last 6, 7 years, we've been able to get really high quality sashimi-level fish locally, and Ceremony's been a huge part of that in recent years. Um, so getting Ceremony-grade rockfish and black cod and other local fish that we can serve at a high level has been, uh, is a boon for us.
Okay, well, thanks for letting us come. I'm excited to taste. People are going to have to watch the video to see all that go down. Thank you, man.
Thank you.
