Tartare di Squalo con Salsa Verde

Tartare di Squalo con Salsa Verde is a modern Italian dish that pairs raw shark with a classic green sauce. Its origin likely draws from Italy's crudo tradition, adapting a less common protein. The dish is featured at Molo 21 in Piediluco, Italia, as highlighted by ReTubeIt user JustUs. Key ingredients include exceptionally fresh shark—often dogfish or mako—finely diced and seasoned, paired with salsa verde made from parsley, capers, anchovies, garlic, olive oil, and lemon juice. A great version demands pristine shark with no fishiness, a clean, firm texture, and a vibrant salsa verde that provides balanced acidity and herbaceousness without overwhelming the delicate meat. Deft knife work ensures uniform cubes for optimal mouthfeel. Temperature is crucial; the tartare should be served very cold but not icy, often garnished with additional capers or micro herbs. Regional variations may incorporate local herbs like mint or basil, or add chili for heat. Some preparations substitute lemon with vinegar or include chopped shallots. In coastal Tuscany, pine nuts might be added, while Sicilian versions could feature lemon zest. The dish reflects a trend of elevated seafood crudo in Italian cuisine, with Molo 21’s rendition, as recommended by JustUs, representing a notable example. Chefs elsewhere adapt the salsa verde or shark species, but the core remains raw fish contrasted with bold green flavors.