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