www.jacobsen.no / anders / blog / Recipes Archives

January 20, 2004

Eating shark carpaccio

Now it has to be said it probably sounds fancier than it really is. The meat was a bit stringy, but sliced in reasonably thin slices (carpaccio really should be very thin, this could have been thinner) and jazzed up with some olive oil, basil and lemon, it is definitely worth trying, if not for anything else than having tried it. MORE...