Current sectionFoodRecipes Grouper carpaccio and greater amberjack sashimi – two raw fish dishes from chefs Eyal Shani and Elior Boaron of Tel Aviv's North Abraxas, with tips on cutting the fish rightShare to FacebookShare to XArticle printing is available to subscribers onlyPrint in a simple, ad-free formatSubscribeComments: Zen reading is available to subscribers onlyAd-free and in a comfortable reading formatSubscribeEyal Shani03:47 PM • July 30 2026 IDTOddly enough, there's hardly a café today in Israel that doesn't have at least one raw fish dish on the menu. It's become the Israeli equivalent of cottage cheese – a staple so basic it's strange to think it hasn't yet been written into some charter of human rights: "Everyone, everywhere, has the right to eat raw fish."In the NewsTop Chef Eyal Shani: How to Prepare Raw Fish Like a ProIsraeli Medic Charged With Spying for Iran, Filmed Herzog Hospital VisitHere's Another Reason Iran Doesn't Want PeaceNetanyahu Wants Israel-Saudi Arabia Normalization Before Elections, Sources SayFour Killed in Gaza – Including Two Children – in IDF Strikes, Medics SayRemembering and rebuilding two years laterICYMIIsrael's Far Right Is Repeating the Sin That Brought Down the TempleAl Jazeera Reportedly Ends Contracts of Over 20 Gazan JournalistsNetanyahu Says Israel Has 'Special Forces' Ready if He's Arrested on NY VisitWith the West Bank Primed to Explode, Israel's Government Sees an OpportunityTwo Israelis, Four Palestinians Killed in Clash After Settlers Enter TownThese Young Israelis Are Calling for the Zionist Left to Confront the Occupation