Porgy Crudo with Pine Nuts

If you have freshly-caught fish, make this light and refreshing seafood appetizer.


Martha's favorite way to eat freshly-caught fish? Crudo. This dish involves dressing raw fish or seafood with citrus (or vinegar) and olive oil; it's served in the finest restaurants around the world. It's an easy starter to make, but you can't use any old fish: Crudo may call for just a handful of ingredients, but they must be the best quality. 

Here, learn from Martha and renowned chef Dave Pasternack of Esca, the now-closed New York seafood restaurant, as they share their recipe and expert tips for making porgy crudo. A small, sweet fish also know as bream, porgy needs to be fresh and ice cold, since it won't be cooked. You will need to briefly turn the oven on for this appetizer for two—but only to toast the pine nuts that top the dish.

To make this crudo, the fish is cut into bite-size pieces, sprinkled with a little lemon juice, topped with a few pine nuts, and drizzled with olive oil—that's it. The hardest part might be deciding whether to eat it with chopsticks, a fork, or your fingers. 

When preparing the porgy, use a sharp knife to remove the blood line in the fish. Make sure all skin is removed, since skin makes the crudo tough.


  • 2 tablespoons pine nuts

  • 2 porgy fillets, sliced on the bias ¼-inch thick

  • Juice of 1/2 lemon

  • Fleur de sel and freshly ground black pepper

  • Best quality extra-virgin olive oil, for drizzling


porgy crudo with pine nuts

David M. Russell

  1. Toast pine nuts:

    Preheat the oven to 300 degrees. Spread pine nuts on a baking sheet and toast for 3 minutes. Let cool.

  2. Assemble crudo and serve:

    Arrange half of the fish on each of two serving plates. Top each slice with just a drop of lemon juice, a light sprinkling of salt and pepper, a drizzle of olive oil, and a few pine nuts. Serve immediately.

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