Tartares by Geneviève Everell

Sushi à la maison
Thanks to top quality ingredients like tartare-grade fish from your IGA fish and seafood expert, along with the tartare base and the spicy mayo, you’ll be able to transform salmon, tilapia, or tuna into gastronomic delights!

Geneviève Everell has written brand new, gourmet recipes exclusively for you that will make your mouth water. Bon appétit and enjoy... 

Tartares must haves



For handling raw fish, it’s essential to have perfectly clean hands.

iced boiler

Iced double boiler

When preparing tartare, ingredient freshness is vital. Keep ingredients in a double boiler placed in a bowl full of ice.

cutting board

Cutting board

For a clean and sanitized work surface, use a cutting board. It will be your best ally.


Well sharpened knife

When preparing tartare, the size of the ingredients makes a difference. A good knife will ensure success – it’s the right way to do it.

Basic techniques

How to avoid cross contamination

If preparing several types of tartare, properly wash and sanitize your work tools (knife, cutting board, bowls, etc.) between each ingredient. By respecting strict hygiene measures, you’ll avoid cross contamination. And don’t forget to wash your hands often.

How to cut the fish

Cut the piece of fish into 1-cm (½-inch) slices. Place the slices flat on the work surface, cut them into 1-cm (½-inch) strips, and then into tiny cubes. Place the cubes into the double boiler over ice immediately. If you’re cutting a big piece of fish, cut it into several pieces and keep them cold. Remove and use them one at a time to optimize the freshness of your tartare.

When to preparen and how to store

Prepare your tartare at least 1 hour before it will be eaten (2 hours is even better) and refrigerate. The time in the fridge allows all the flavours to blend. Tartares should be eaten fresh on the day they’re prepared.

Tartare à la maison cookbook

Tartare à la maison cookbook

To satisfy your new passion, treat yourself to the book Sushi à la maison (in French only).

Safe consumption of raw fish

So that raw or partially cooked fish is safe to consume, it must have been frozen under very precise conditions at a specific temperature to meet Health Canada standards. Look for TARTARE-grade fish:
  • It’s been frozen at -20°C for at least 7 days. 
  • It has been thawed for no more than 24 hours.
Ask your IGA fish and seafood expert for guidance. They’ll be able to advise you about the three varieties of TARTARE-grade fish available: salmon, tuna, and tilapia. Three good habits to develop at home: 
  • Refrigerate the fish as soon as possible after purchasing it. 
  • Store it in the fridge until you prepare it, and then again until it’s served. 
  • If serving the fish raw or partially cooked, eat it the same day it’s purchased.