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Tartares by Geneviève Everell

Tartares by Geneviève Everell

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... 

New: beef tube!

Beef cubes tartare

An exclusive offer, these tartare cubes are the perfect solution for a simple, quick, and delicious tartare without the hassle.

No more need to handle raw meat!

Cut to the perfect size, these beef cubes offer peak freshness and quality. And rest assured, there will be no red juice floating at the bottom of your dish!

4 etapes faciles

  1. Put the tube in cold water for 25 minutes to thaw
  2. Prepare your favourite garnishes and seasonings
  3. Unwrap and drain the cubes, then combine with your garnishes.
  4. Serve, or refrigerate for 30 minutes to allow the flavours to blend together. Enjoy!

Tartares must haves

soap

Soap

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.

knife

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.

IGA tips and tricks: Making tartare

IGA tips and tricks: Cut the tartare-grade salmon

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.

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.

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.