There are two golden rules to follow when preparing fish carpaccio so that the dish turns out well and looks great every time you make it. The first is to prepare it with the freshest fish you can find, and the second is to use a sharp knife.
Large sea bass is ideal for preparing dishes based on quality fresh fish. In addition to carpaccio, sea bass is also an excellent choice for tartare, sashimi, various types of sushi, ceviche, etc.
If you don’t have a very sharp knife or you don’t think you are skilled enough to cut the sea bass into thin slices, don’t worry: there are a few tricks for that as well.
The first is to freeze the fish briefly to make the flesh firmer and easier to cut into thin slices.
The second, and this one I recommend personally, is to slice the sea bass as thinly as you can. The slices that are too thick can be placed between two layers of cling film and lightly beaten with a wide object until you get the desired thickness.
This way you will always be able to serve fresh carpaccio as soon as you want without the need for pre-freezing. Other ingredients are added and combined to taste.
Clean and fillet the sea bass. It is not necessary to remove the skin from the fillets because it will make cutting the fish easier.
Starting from the head or tail (it doesn't matter), try to cut as thin a piece of flesh as possible using a sharp knife. You can slice the fish from the top, removing layers of flesh until you reach the skin, or you can cut it into slices at an angle of 45 degrees.
If you manage to slice the sea bass thinly on your first try, that's great, but if a certain piece is thicker than you'd like it to be, you can simply put it between two layers of cling film and lightly press or flatten it with a wide object to get the desired thickness.
The thickness is ideal when you can see through the flesh of the fish.
Serve the prepared fish carpaccio right away, or store it in the refrigerator until ready to serve.
Add the condiments and other ingredients to taste. I served it with home-grown samphire and mixed salad in the middle of the plate, dressed with white balsamic vinaigrette. I dressed the carpaccio with curry mayonnaise, filleted grapefruit, herbs, capers and olive oil.