Fishcarpacci

The art of cutting by Medusa's experts highlights the exceptional quality of a fish which is at its best in the carpaccio version. Delicately marinated and sometimes flavoured with pink pepper and Mediterranean spices, octopus, swordfish, and salmon carpaccio are perfect as appetisers or main courses. Discover all the variations and sizes of our fish carpaccio!

VARIANTSAND FORMATS

Octopus carpaccio

Octopuscarpaccio

Slices of octopus, lightly marinated, are a triumph of flavour. Perfect served simply with extra virgin olive oil and parsley, but also with boiled potatoes or fresh celery.

OCTOPUS CARPACCIO - 100 G
Code
Description
Weight
1604MAP
OCTOPUS CARPACCIO
100g
OCTOPUS CARPACCIO - 100 G
Code
Description
Weight
16TBC
OCTOPUS CARPACCIO
100 g
OCTOPUS CARPACCIO - 130 G
Code
Description
Weight
16TAB
OCTOPUS CARPACCIO
130 g
OCTOPUS CARPACCIO - 130 G
Code
Description
Weight
16TC
OCTOPUS CARPACCIO
130 g
OCTOPUS CARPACCIO - 150 G
Code
Description
Weight
16VEL
OCTOPUS CARPACCIO
150 g
OCTOPUS CARPACCIO - 500 G
Code
Description
Weight
16DAP
OCTOPUS CARPACCIO
500 g
OCTOPUS CARPACCIO - 1000 G
Code
Description
Weight
16SYV
OCTOPUS CARPACCIO
1000 g

RAWMATERIALS

OCTOPUS

PRODUCTCURIOSITY

The term carpaccio, which originally referred only to meat, was invented by Giuseppe Cipriani of Harry's Bar in Venice, who named the dish after the Venetian Renaissance artist Vittore Carpaccio, as the colour of the raw meat was reminiscent of the intense colours of the famous Venetian painter's paintings.

VARIANTSAND FORMATS

Marinated swordfish carpaccio

Swordfishcarpaccio

All the elegance of swordfish is best expressed in this delicate carpaccio, a dish that mixes taste and lightness, to be served alone or with other ingredients, such as apple slices or mixed green salad.

SWORDFISH CARPACCIO - 111 G
Code
Description
Weight
38TAB
SWORDFISH CARPACCIO
111 g
SWORDFISH CARPACCIO - 1000 G
Code
Description
Weight
38YV
SWORDFISH CARPACCIO
1000 g

RAWMATERIALS

SWORDFISH

PRODUCTCURIOSITY

The term carpaccio, which originally referred only to meat, was invented by Giuseppe Cipriani of Harry's Bar in Venice, who named the dish after the Venetian Renaissance artist Vittore Carpaccio, as the colour of the raw meat was reminiscent of the intense colours of the famous Venetian painter's paintings.

VARIANTSAND FORMATS

Salmon carpaccio

Salmoncarpaccio

Sweetness and flavour combine in this classic salmon carpaccio, which can be served as an appetiser or used to make gourmet sandwiches.

SALMON CARPACCIO - 112 G
Code
Description
Weight
37TAB
SALMON CARPACCIO
112 g
SALMON CARPACCIO - 112 G
Code
Description
Weight
37TC
SALMON CARPACCIO
112 g
SALMON CARPACCIO - 1000 G
Code
Description
Weight
37YV
SALMON CARPACCIO
1000 g

RAWMATERIALS

SALMON

PRODUCTCURIOSITY

The term carpaccio, which originally referred only to meat, was invented by Giuseppe Cipriani of Harry's Bar in Venice, who named the dish after the Venetian Renaissance artist Vittore Carpaccio, as the colour of the raw meat was reminiscent of the intense colours of the famous Venetian painter's paintings.

RECIPES ANDADVICES

Perfect as an appetiser, fish carpaccio can be served natural, or alongside salad, mixed green salad or fresh fruit - such as apple or raspberry - for a creative and unusual starter. We suggest taking them out of the fridge a few minutes before serving to fully appreciate their authentic seafood flavour.

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