With sushi bars opening daily across France, raw fish has seamlessly integrated into French culinary habits. As a seasoned home cook and fish enthusiast, I've perfected these easy recipes for you.
Not all fish are ideal for raw consumption, so let's focus on top choices. Wild salmon leads the pack over farmed varieties, followed closely by tuna.
Though once prohibited due to overfishing risks, bluefin tuna is back sustainably. I savor it in sashimi occasionally for its rich flavor, despite the premium price. For everyday indulgence, I turn to sea bream—gilthead for its tender sweetness or gray mullet as a solid alternative. When unavailable, cod, perch, or sea bass work beautifully.
While maki, sashimi, and sushi shine at Japanese spots, fish tartare is my go-to for home entertaining. Versatile as a starter or main, it's packed with flavor. My signature: cod tartare with lime and dill, served in verrines to wow guests.
For 4 servings: Dice 300g cod fillet. Marinate in salted, peppered lime juice, massaging gently. Mix in walnut oil and chopped dill. Chill for at least 2 hours. Pair with fries, salad, avocado, radishes, or fresh cheese for a complete dish.
The key to perfect carpaccio is ultra-thin slices—a skill I've honed but often delegate to my trusted fishmonger to avoid mishaps.
For sea bream carpaccio, I season with lemon juice, extra-virgin olive oil, fleur de sel, Espelette pepper, and a hint of coriander for exotic flair. Serve immediately on individual plates, topped with parmesan shavings, capers, or green apple slices.
N.B.: Some recipes inspired by my favorite site: https://www.cuisiniers.pro/dossiers-cat-1-recettes-cuisine.html
