Zigzag lines in fish meat7/26/2023 ![]() In saying that however, with the use of an acid (such as from lemons, oranges, white wine vinegar, and even tomatoes) you will “cook” the fish ever so slightly. I adore kingfish – not cooked, but raw! It has a soft and buttery texture when served fresh from the sea! But when cooked, it turns firm and grainy. Evidently, the options are limitless, however, my preference is a fish carpaccio particularly kingfish carpaccio! ![]() Nowadays, I’ve seen carpaccio on modern Italian menus employing a variety of ingredients: thin slices of zucchini, scallops, beetroot, and even figs. I remember carpaccio being served as an antipasto (perhaps at those weddings of taffeta puffed sleeved dresses with frizzy permed hair) with thin beef slices macerated in olive oil and lemon and then drizzled with zigzag lines of thin mayonnaise. Thus the artist’s surname ‘Carpaccio’ was used reminiscent of the intense red colour of raw meat. Cipriani was a serious art lover & admired the style and bold colours of the painter – Vittore Carpaccio. I love the story behind the naming of ‘carpaccio’ it came about in the 1950’s when a Venetian restaurateur named Giuseppe Cipriani, first made the dish for the Countess Amalia Nani Mocenigo, whose doctors had recommended she eat raw meat. It often includes the juice (acid) of citrus fruits (as well as tomatoes as I use in this recipe!) to sightly “cook”, along with a good drizzle of extra virgin olive oil, and typically finished with capers and onions. Over time, it has be served as an Italian appetiser consisting of meat or fish (such as beef, veal, venison, salmon, tuna, swordfish, kingfish), thinly sliced, and presented raw. Traditionally, carpaccio was served using raw red meat. When I hear the word “carpaccio”, I think of antipasti served at daggy Italian weddings of the 80’s held at daggy reception halls of dark coloured brick exteriors! I don’t know why it was necessary for me to mention the colour of the brick, however, it is a vivid visual in my memory box, and therefore, worthy of a mention! Kingfish Carpaccio Kingfish carpaccio a dish I would certainly eat everyday throughout summer if I could! It’s light, clean, and it’s naturally sweet flavoured flesh serves perfectly raw as sashimi, sushi, ceviche, or as I do here carpaccio!
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