Kingfish Carpaccio
Carpaccio is an Italian classic – thinly sliced raw protein dressed beautifully and simply. At The Fishmonger's Son, kingfish is one of our favourite fish to eat raw because it has this incredible richness and silkiness that lends itself perfectly to being dressed with nothing more than good olive oil, lemon, and a scattering of something a little salty and sharp. It's a dish that speaks for itself. The key here is sourcing the freshest, sashimi-grade kingfish you can find – come and see us in store and we'll sort you out. The thinner you can slice it, the more elegant the result. Kingfish Carpaccio Serves 4 as a starter You'll need 400 g sashimi-grade kingfish fillet, skin off 3...