Tartar of Sea Bass with wild salmon

My fishmonger at the EMI supermarket normally sells only aqua-cultured sea bass (spigola). This is relatively cheap (11 to 16 €/kg) and the only sustainable way to have this fish on the table. The “wild” version of “spigola” is now often reaching 50 €/kg or so. A clear sign that we should keep it swimming in the sea.

At my last visit to the fishmonger, she had 3 “spigole pescate” for 18 €/kg. I bought and I wanted to eat this wonderful fish raw. I got fillets, head, and bones. I put the fillets into the freezer to kill any potential parasites. (The bones, head, and eggs had a different destiny.)

I minced the fish with lemon (just the right amount) and parsley (I used too much, just a tiny amount enhances the fish taste, the bigger amount covers) and I served it with wild salmon pieces.

Petara, Verdicchio di Matelica from Borgo Paglianetto winery. I think nothing pairs better with raw fish as Verdicchio (a mixture of seawater and lemon juice as Nixy says).