What Salmon Is Best for Tartare? How to Choose Fish for Raw Recipes

When you’re serving salmon raw, quality isn’t negotiable.

When the salmon isn’t cooked, every detail matters. The best salmon for tartare is a fresh, center-cut fillet with no discoloration, sliminess, or strong odor. It should look firm, moist, and bright—never dull, mushy, or sitting in a puddle of liquid.

You’ll see the term sushi-grade tossed around. It’s not a regulated standard, but reputable fishmongers use it to indicate fish handled and stored with raw use in mind. When in doubt, just ask:

“Is this good for raw dishes like tartare?”

If the answer isn’t confident and immediate, walk away. Raw fish is not the place to gamble. Find a fishmonger who can talk clearly about handling, storage, and freshness—or stick to cooked salmon until you do.

If you want a quick refresher on safe handling, our raw fish safety tips cover temperature, transport, and simple handling rules.

If you’re making other raw dishes like poke or ceviche, the same rules apply. And yes, even beef tartare follows this logic: clean sourcing and good handling make or break the dish.

Wild vs. Farmed Salmon

Wild salmon

• Firmer texture
• Stronger flavor
• Must be frozen first if you’re concerned about parasites. For the science behind freezing and parasite control, the FDA outlines the required temperatures and times for fish intended for raw consumption.

Farmed salmon

• Fattier and milder
• Often considered lower-risk for parasites due to controlled feed
• Excellent for raw dishes

There’s no wrong choice here—just choose fresh, cold, and handled properly.

Why Center-Cut Matters

Center-cut pieces give you the most even texture and the cleanest dice.
But don’t overthink it:

• Center-cut = ideal
• Tail end = totally fine for tartare because you’re chopping it anyway

Use what fits your budget and looks the freshest.

Where to Buy Salmon for Tartare

Want guaranteed high-quality salmon? Subscription seafood boxes like Alaska Seafood Company ship flash-frozen salmon handled for raw use.

If you’re ready to put that beautiful fish to use, make our Salmon Tartare next.