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.

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