Hamachi Crudo with Imperial Osetra Caviar

July 24, 2025 By: Browne Trading Company

Time: 15 minutes

Looking for pairings for our Hamachi Loin? Our Chief Operations Officer, former chef at Per Se, recently plated this combination for our staff. The ultra-rich Hamachi is brightened by pickled ginger and chili oil. Do not omit the caviar as it contributes to make this an immensely luxurious bite!

INGREDIENTS

Yield: 3 slices

Hamachi Loin Cut
Fresh ginger, grated
Creme fraiche
Togarashi (Japanese chili spice blend)
Crispy shallots
Celery salad, shaved thin
Pickled ginger
Imperial Osetra caviar
Chili oil

PREPARATION

Step 1

Grate a small amount of ginger and incorporate into creme fraiche.

Step 2

Shave a stalk of celery into very thin ribbons.

Step 3

Trim the Hamachi Loin into a saku block: trim off the belly, blood line, and tail to create a roughly rectangular shape. Tip: Putting the loin into the freezer for a few minutes beforehand will firm the flesh and make it easier to slice.

Step 4

Spread togarashi into a shallow dish. Place the entire saku block into the togarashi and press firmly to adhere the spice to the fish.

Step 5

Remove the Hamachi from the togarashi and place spice-side down on a cutting board. Use long, slow strokes to cut slices, about a half inch thick, from the loin.

Step 6

Drizzle the ginger-creme fraiche onto your serving dish. Add the Hamachi slices, then add a handful of shaved celery. Top the slices with a few pieces of fried shallot and pickled ginger. Finish by dotting your fish with a few drops of chili oil, then add generous quenelles of osetra caviar.