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Seremoni 2026

Vermilion Rockfish Crudo w/ Jacobsen Salt Co.

Recipes

Vermilion Rockfish Crudo w/ Jacobsen Salt Co.

April 30th, 2026

Seremoni

This dish is clean and refreshing, making it perfect for spring. Thinly sliced Seremoni Grade Vermilion Rockfish is layered with crisp radish for texture, while orange and lemon bring a light citrus lift. Finished with olive oil, fresh parsley, and infused lemon zest salt from Jacobsen Salt Co, it’s a simple, vibrant plate that lets the fish shine.

Ingredients

  • 2 skin-off portions Seremoni Grade Vermilion Rockfish, pinbones removed
  • 2-3 radishes, sliced thin on a mandolin
  • 1 Tbsp EVOO
  • 2 tsp fresh orange juice (cara cara)
  • 2 tsp lemon juice
  • 1 tsp orange zest
  • A few springs curly parsley, leaves plucked from stems
  • Jacobsen Salt Co Lemon Zest Salt, to taste

    Instructions

  • Remove the skin of the vermilion rockfish using a sharp knife. If there’s still some silver skin left on the fish, that indicates a good yield. Remove the pinbones using a pair of fish tweezers.

  • Slice the fish about ¼” thick, against the natural grain.

  • Arrange the fish on a plate, layering slices of radish in between each piece of fish.

  • Sprinkle parsley and orange zest over top. Drizzle the orange juice, lemon juice, and olive oil over the plate.

  • Finish with a generous sprinkling of Jacobsen Salt Co infused lemon zest salt and enjoy!