Raw Deal

If you like sashimi, you may be ready for seviche, carpaccio and steak tartare
Sam Gugino
Issue: May 15, 2002

My most memorable raw-food experience—and we're not talking crudités here— occurred at an abalone farm in Santa Cruz, Calif., nine years ago. Palm-sized abalone, just fished out of the tank and scooped from their shells, were thinly sliced and served raw, sashimi-style.

For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2002.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories