Cod tartare is a gourmet no-cook appetizer: rehydrated salted cod cut into small cubes, seasoned with olive oil, lime, spring onion, capers, and a touch of mustard. It takes 15 minutes to assemble and the result is a Michelin-star-worthy restaurant dish you can make at home. Serves 4.
What is cod tartare?
Cod tartare is a raw preparation — rehydrated salted cod cut into small, uniform cubes, seasoned with an aromatic vinaigrette and served cold. It's the fish version of classic steak tartare, applying the same philosophy: premium quality product, no cooking, where every ingredient stands out.
It's a dish that has gained enormous popularity in high-end Spanish restaurants in recent years. Chefs like Martín Berasategui, Ángel León, and Paco Roncero feature versions of cod tartare on their menus. The reason is simple: rehydrated salted cod has a firm yet silky texture that works perfectly raw.
Unlike carpaccio (thin slices), tartare consists of cubes that are seasoned and molded. The technique is easier and the result is equally spectacular.
Ingredients (serves 4)
- 300 g quality rehydrated salted cod (boneless loin)
- 3 tablespoons extra virgin olive oil
- Juice of 1 lime (or lemon)
- 1 finely chopped fresh spring onion
- 1 tablespoon chopped capers
- 1 teaspoon Dijon mustard
- Fresh chopped chives
- Freshly ground black pepper
- Maldon salt (flakes)
- 1 ripe avocado (optional, for the base)
Cod tartare recipe step-by-step
Step 1: Freeze and cut
For safety (anisakis) and ease of cutting, freeze the cod loin at -20 °C (-4 °F) for 48 hours beforehand. Defrost in the refrigerator for 12 hours. With the cod semi-frozen, cut it into 5-7 mm (0.2-0.3 inch) cubes as uniformly as possible. A very sharp knife is essential.
Step 2: Prepare the dressing
In a bowl, mix the olive oil, lime juice, Dijon mustard, and a pinch of black pepper. Emulsify with a fork until slightly thick.
Step 3: Mix
Add the cod cubes to the bowl with the dressing. Incorporate the spring onion, capers, and chives. Mix carefully (do not crush the cubes) so that everything is well seasoned. Cover with plastic wrap and refrigerate for 10-15 minutes.
Step 4: Plate
If using avocado, cut half an avocado into small cubes and place it as a base on the plate. Place a plating ring over the avocado and fill with the cod tartare, pressing lightly. Remove the ring, top with a few flakes of Maldon salt, a drizzle of EVOO, and fresh chives.
3 dressings for cod tartare
Classic (lime and mustard): EVOO + lime + Dijon mustard + capers. The most balanced. Always works.
Mediterranean (tomato and basil): Finely chopped confit cherry tomatoes + fresh basil + EVOO + Modena vinegar. More summery and colorful.
Asian (soy and sesame): Mild soy sauce + toasted sesame oil + grated ginger + lime + black sesame seeds. More daring, a fusion that works very well with cod.
Presentation and plating
With a plating ring: The most elegant presentation. A perfect cylinder on an avocado, guacamole, or beetroot cream base.
In a scallop shell: Serve the tartare inside large, clean scallop shells. Spectacular for a dinner party.
In a shot glass: For appetizers or cocktails. Alternate layers of tartare and avocado in small glass shot glasses.
Plating rule: Always a white plate. Color accents with herbs, pink peppercorns, paprika oil, or microgreens. Less is more.
Food safety: Anisakis and raw cod
Cod is a fish that can contain Anisakis. To consume it raw (as in tartare), you must apply one of these measures:
- Freezing: -20 °C (-4 °F) for a minimum of 48 hours (the most practical option for home).
- Industrial freezing: -35 °C (-31 °F) for 15 hours (what restaurants do).
Traditionally salted cod (before rehydration) has already undergone a salting process that eliminates Anisakis. But if you use fresh or ready-to-use rehydrated cod, prior freezing is mandatory by law for raw preparations in Spain.
Gourmet variations
Tartare with mango: Cubes of ripe mango mixed with the cod. The sweetness of the mango amplifies the natural sweetness of the cod.
Tartare with sun-dried tomato: Finely chopped rehydrated sun-dried tomato. Provides umami and a chewy texture that contrasts with the softness of the cod.
Tartare on toast: Serve the tartare on toasted crystal bread with a mild aioli. More informal, perfect as a tapa.
If you like raw cod, also try our smoked cod carpaccio — same philosophy, different presentation.
Pairing
Cava brut nature: The perfect choice. The bubbles and acidity cleanse the palate between bites.
Albariño: Fresh, mineral, with notes of white fruit. The classic Galician pairing for seafood and raw fish.
Champagne blanc de blancs: For a special occasion. The elegance of champagne complements that of the tartare.
Discover our premium selection
Seafood products carefully selected since 1990 at Mercat del Ninot, Barcelona. Refrigerated delivery in 24-48h.
Conclusion
Cod tartare is proof that gourmet doesn't have to be complicated. 15 minutes, a good rehydrated salted cod loin, a balanced dressing, and a careful presentation. The result is an appetizer that impresses at any table and highlights the quality of the product without masking it.
The key, as always in no-cook dishes, is the raw ingredient. A good rehydrated salted cod loin does 80% of the work.
Frequently asked questions
Can you make tartare with fresh cod?
Yes, but you must freeze it beforehand at -20 °C (-4 °F) for 48 hours to eliminate Anisakis. Then defrost in the refrigerator before cutting.
Does rehydrated salted cod need to be frozen for tartare?
If the cod was originally salted (traditional salting), the salt has already eliminated Anisakis. If it is fresh cod that has been rehydrated directly, then it does need prior freezing.
Can tartare be prepared in advance?
You can prepare it up to 2 hours in advance and store it covered in the refrigerator. The acid from the lime will slightly "cook" the cod (ceviche effect), which can be desirable.
What cut of cod is best for tartare?
Boneless loin, the thickest and firmest part. Loins or flanks have a less uniform texture which makes dicing more difficult.
How much cod per person for tartare?
70-80 g as an appetizer. For a generous serving or main course, 100-120 g.
What is the difference between cod tartare and carpaccio?
Tartare = chopped cubes seasoned and molded. Carpaccio = thin slices spread on a plate. Same philosophy of quality raw product, different presentation and texture.
Maria José Sáez Pastor
Chef and recipe creator for Bacalao.com. Specialist in seafood cuisine with accessible techniques for everyday use. From Mercat del Ninot, Barcelona.
