Tartare-grade fish
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
Basic techniques
Basic techniques
When to prepare 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.
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 make a maki
Form 250 mL (1 cup) of cooked rice into a ball in the palm of your hand without pressing too hard. Place it in centre of the nori sheet on the less shiny side. Use your fingers to spread rice grains out on the nori, like a puzzle. It’s important to leave a 2-cm (½-in.) strip at top of the sheet free of rice. Press the rice gently with your fingers so it sticks, but the grains remain intact. For a California maki: turn the sheet rice-side down on your work surface with a rice-free strip at the bottom.
How to roll sushi
Roll the bottom of the sheet with your hands, pressing with your fingers. Never squeeze the maki in the palm of your hands. Lightly moisten the top of the nori sheet and roll the maki over again to seal the maki.
How to make a sushi dessert pizza
Form a rice patty in your hands, a bit like you’d form a ground meat burger patty. Since the rice won’t shrink like meat does when cooked, avoid making the patties too thick.
Tartare-grade fish: multipurpose
Tartare-grade fish: multipurpose
Tartare
1 cm (1/2 in.)
Poke
2 cm (1 in.)
Sashami
1 cm (1/2 in.) thick
Tataki
1 cm (1/2 in.) thick
The essentials
The essentials
Soap
For handling raw fish, it’s essential to have perfectly clean hands.
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
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.
Rice cooker
With this amazing gadget, your rice will be perfect – guaranteed!
Sharp knife
With a good, well sharpened knife, cut the ingredients in a snap.
A sushi mat
You will shape your maki perfectly.
A bowl of hot water
So the rice won’t stick to your fingers.
Geneviève Everell
Geneviève Everell
Geneviève Everell was introduced to the art of sushi by a chef when she was 19 while working a student job. She worked in a few restaurants before starting her own company in 2008: Sushi à la maison What started as a way to treat her friends by cooking in their homes became a true passion!
As time went on, Geneviève started revisiting sushi, putting her distinct, creative, non-traditional spin on it. Her company quickly became more than a hobby thanks to word of mouth and social media.
Given her fantastic success, Geneviève had no choice but to open Sushi à la maison counters. Her deeply rooted franchise network has nine locations across Quebec so that more people can taste her wonderful cooking.
As an IGA ambassador, Geneviève treats our clients with exclusive recipes, in-store tastings, flyer promotions and more! She has a line of Sushi à la maison products at IGA, including mayonnaise, tartare bases, tubes of tartare-quality fish and meat cubes, tartare assortments, sushi pizza bases, poke cubes, and more.