Home > Magazine Archives > May 15, 2002 Issue > Tastes
Raw Deal
If you like sashimi, you may be ready for seviche, carpaccio and steak tartare
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.
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!
Log In If You're Already a WineSpectator.com Member
