light hamachi crudo with Crane bay® yellowtail katsu hamachi
In a small bowl, whisk oil and soy sauce together and set aside. Arrange sliced portions of Hamachi in a single layer. Top each slice of Hamachi with any amount of melon strips and blueberries. Drizzle over oil and soy sauce mixture. Garnish with lemon zest, mint and scallions. Serve immediately or prepare in advance by wrapping tight in plastic wrap and refrigerate for up to 4 hours.
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Crane Bay® Yellowfin Tuna Poke Salad with Honey Citrus Ponzu
In a medium bowl, prepare ponzu dressing and set aside. Combine all ingredients and whisk until honey is dissolved. Add tuna to ponzu dressing and let marinate. Assemble butter lettuce by stacking and divide evenly among 4 portions. Lightly toss cucumber, avocado, radish and scallions with marinated tuna.
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Crane Bay® Steelhead Trout Tartare
and Avocado Tower
In a medium bowl, combine steelhead trout, onion, dill, oil, salt, pepper to mix well. Fold in gently black sesame seed and set aside. Scoop out avocado and remove seed. In a small bowl, place avocado and lemon juice to mash with a potato masher until a rough paste. Season to taste with salt and pepper. And set aside. Plate four portions using a 3” ring mold. Place avocado mixture down with tartare on top, repeat once to have 4 quarter inch thick layers. Garnish with arugula. Serve immediately.
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Beer Batter Maneki® Mangrove
Soft Shell Crab and Asparagus
LEMON DIPPING SAUCE: Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.
MAKE BATTER AND FRY SOFT SHELL CRAB AND ASPARAGUS: Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth. Heat up fryer with oil to 375°F.
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cold Smoked salmon tartines
with fried capers
Toss shallot and vinegar in a small bowl; let stand at least 1 hour to pickle or make day before. 2) Heat butter in a small sauce pan on medium high heat. Fry capers until cracked, about 30-45 seconds. Slotted spoon out to pat dry on paper towel. Reserve caper butter for drizzle for the adventurist guest.
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refreshing crane bay® katsu hamachi poke
In a medium bowl, toss and marinate the Katsu Hamachi with soy sauce and sesame oil. Set aside to rest 10 minutes. While Katsu Hamachi is resting, prepare all other ingredients to be ready.
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maneki® soft shell beer batter crab benedict
Make batter and fry soft shell crab: Whisk together flour, salt and pepper in a bowl until combined, then add beer, whisking until smooth. Heat up fryer with oil to 375°F. Submerge soft shell crab in batter to coat evenly around. Work with as many as fryer can fit so that they do not touch when frying.
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Crane bay® sashimi grade atlatnic salmon & katsu hamachi ceviche with scallions & mint
Add all of the ingredients to a large bowl and stir through to coat and combine evenly. Serve and eat immediately!
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Spicy and sweet Hamachi Crudo
Each slice of our Crane Bay® Katsu Hamachi is topped with a slice of plum and jalepenos. It is then drizzled with soy sauce oil and garnished with fennel.
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Spicy Sweet Teriyaki Blackened Crane Bay® Katsu Hamachi Loins
In a nonstick pan or skillet, cover pan with equal amounts of chili oil, sesame oil and soy sauce to make one even layer. Heat on high until soy sauce sizzles and pops. Working in batches, carefully layer slices of Hamachi without any pieces overlapping onto the pan.
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Traditional American Surf & Turf – Tezukuri® Tempura Shrimp 21/25, lamb chops, kimchi relish, peppercorn sauce
Preheat oven to 350°F. In a medium to large saucepan, bring frying oil to 370°F. Add tempura shrimp and cook about 3-4 minutes to heat through. Use a skewer to penetrate the middle and bring to lips to feel for heat. Rest on a rack over paper towels. Set aside.
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