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Tartare Question

post #1 of 16
8/30/07 at 10:45am
Thread Starter 
Hi everyone,

I would like to make a tartare. Something like salmon tartare but using cod instead. Anyone heard of eating cod raw?

Rgds,
Boychef
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post #2 of 16
8/30/07 at 11:03am
Never heard of it, doesn't mean it's never been done.

Maybe there's a good reason. :D
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post #3 of 16
8/30/07 at 1:32pm
I would assume that Cod could be used as Tartare, as long as the proper techniques have been followed to ensure food safety. As with Sushi, there are specific steps that must be taken to ensure there is no microbial transference to the end product.
Just my opinion though...
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post #4 of 16
8/30/07 at 1:43pm
Not just microbes -- doesn't cod sometime have worms or other parasites?

boychef, I also wonder why you want to try it. Cod has such a mild flavor, you'll have to add a lot of other stuff to make it interesting. And then it won't taste of cod. :confused:
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post #5 of 16
8/30/07 at 6:00pm
Your question got my curiousity going - so I went off on a big Google search for cod tartare/ cod sashimi. Can't find ANYTHING!! Must be a good reason for this.....don't know what though.

Maybe our scientifically minded friends could step in here. Come on... you know who you are :D

Cod's a versatile fish when cooked, wonder why there's nothing on it raw?
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post #6 of 16
8/30/07 at 6:50pm
I have never heard of anyone trying to make tartare out of cod, but there are numerous recipes for cod ceviche and countless others that suggest cod as a substitution for snapper, if it is not available. For me, it really seems like a texture issue, at first thought. Cod is not as dense or meaty as salmon or tuna and has a much finer flake to it. It seems like it would just be too mushy in a tartare preparation. Now, in a ceviche, where the flesh is "cooked" (using the acid from citrus) the flesh firms up and has a nice texture to it.
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post #7 of 16
8/30/07 at 7:41pm
Good point - cod makes great fish cakes/pies/mornays and deep fried in batter etc, but can't imagine it holding its shape if you tried thinly slicing it. The citrus would harden it enough in a ceviche.
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post #8 of 16
8/31/07 at 9:41pm
I've got to agree here, I don't think that cod would be a good choice for a a tartare. The texture of the meat, while "rich" is flakely and would break down into a more "mushy" consistancy.

Cod is also prone to worms, which can be removed, but why take the chance? I have tried tartare of halibut which turned out terrible so I am a little gun shy with this sort of fish. If you could get your hands on Black Cod (which is denser and a bit more fat) that could be worth a shot.

--Al
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post #9 of 16
8/31/07 at 11:14pm
Yes, cod can be eaten raw, made like sushi. Norwegian chefs have done it, but I can't remember a recipe.
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post #10 of 16
9/1/07 at 9:59pm
I heard of cod frozen in snow in Arctic regions (not fermented as lutefisk) and eaten thinly sliced. I guess it stays frozen over 7 days which kills cod worms. Anyway, you should know where your fish coming from to make something like ceviche, not speaking of tartare.
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post #11 of 16
9/2/07 at 1:42am
Eating raw finfish: I love me some cali roll sushi with ginger pickled and soy sauce
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post #12 of 16
9/2/07 at 10:29am
Thread Starter 

Diff between tartare and cerviche

Hi everyone,

i know that cerviche is marinated or 'cook' in acid. Besides that, what is the difference between a tartare and cerviche in terms of other things, such as size, etc...
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post #13 of 16
9/4/07 at 3:44pm
Can Salmon bought at Whole Foods be used for tartar or ceviche?
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post #14 of 16
9/4/07 at 7:29pm
As long as it is very, very fresh.
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post #15 of 16
9/4/07 at 8:11pm
So, like if they got it in that day, I could by a salmon filet and use that?

Do I need to request sushi or sashimi grade salmon?
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post #16 of 16
9/6/07 at 4:04am
Don't make them laugh in backroom. Buy from trusted fishmonger, preferably on wholesale seafood market. Don't be afraid to ask any kind of questions, doesn't matter if they like it or not!

C
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