Carpaccio di Pesce

Fish Carpaccio

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

Long before fish tartare and fish carpaccio hit the menu of every fashionable restaurant, there was simply pesce crudo, or sliced raw fish. At the popular Enoteca L'Arco del Re in Ancona, the kitchen assembles swordfish carpaccio, while the Osteria Vivaldi in Venice offers salmon carpaccio. A rich fish such as Alaskan halibut would be good, too. But all of these fish require a bit of time in a marinade to “cure” them partially. Given the fish selection at the markets I frequent, tuna is alm