Perhaps because of the recent craze of Japanese cuisine in Italy, crudo has become increasingly popular there.
In Friuli, they’ve served crudo long before anyone in Italy made hamachi or swordfish “carpaccio.”
Traditionally, crudo is served in Friuli in its purest form: crudo, in other words, raw: no salt, no seasoning, no frills, no affectation (like the langoustines from the Gulf of Trieste above).
If anything, crudo is accompanied by a lemon wedge and a glass of [Tocai] Friulano or Ribolla.
