Serving raw fish at home is straightforward when you follow a few basics. Keep it cold, keep it clean, and buy with intention.
1. Buy the Right Fish
The person behind the counter matters as much as the fish.
- Ask directly: “Is this safe for raw dishes?”
- If the answer isn’t confident and immediate, don’t buy it.
- Look for firm, moist flesh with no browning or off smells.
Good tartare starts with good sourcing.
2. Temperature Matters
Cold fish = safe fish.
- Keep it chilled from the store to your fridge.
- Never let it linger at room temperature.
- Warmth accelerates bacterial growth and ruins texture.
3. Freezing Guidelines (For Wild Salmon)
If you’re using wild-caught salmon and want to reduce parasite concerns:
- Freeze at 0°F (–18°C) or colder for at least 24 hours
- Thaw in the refrigerator, never on the counter
This is a common culinary precaution, not a medical prescription. When in doubt, ask your fishmonger how the fish was handled before it reached the case.
4. Clean Handling
A little discipline goes a long way.
- Use a clean, dedicated cutting board
- Keep knives sharp and cold
- Work quickly to keep the fish from warming
- Mix tartare right before serving
- Wash your board, knives, and hands before switching tasks
- And the big one: never save leftovers. Buy it and use it the same day; raw fish doesn’t sit well in the fridge. Raw fish isn’t meant for next-day anything.
5. When These Rules Apply
These same fundamentals matter for ceviche, poke, and any other raw seafood preparation. The acids or marinades add flavor—not sterilization—so the fish still needs to be fresh and handled properly.
Practice with a Beginner-Friendly Recipe
Want a full raw preparation to try?
Start with Salmon Tartare—clean, bright, and simple enough to master on your first go. These same rules apply if you’re preparing ceviche or poke, where the fish isn’t cooked with heat.
