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European-Inspired Raw Fish Dishes
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
In most European countries, raw fish is not a part of traditional cuisine. However, many Europeans discovered raw fish dishes in the late 1970s when French chefs began to experiment with Asian ingredients and cooking methods. However, a little-known, traditional regional specialty of Italy’s Adriatic coast features raw fish.
Pesce crudo [peh-shay KROO-doh] is Italian for “raw fish.” Pristinely fresh thin-sliced fish is served with a sprinkling of coarse sea salt, a drizzle of extra-virgin olive oil, and a squeeze of lemon. Crusty Italian bread is the only other accompaniment. Pesce crudo has recently become popular in North American Italian restaurants and is served as an antipasto, or appetizer.