“They usually don’t want to try making it at home for safety reasons. They aren’t sure if the fish or the meat they’ve bought is tartare grade,” Geneviève Everell pointed out. That’s when this entrepreneur and IGA came up with the idea of selling tubes of tartare in 2017. At a time when restaurants are all closed, this tube is the perfect solution.
Wanting to share her love of raw fish (which started with sushi and spilled over to tartare) in an innovative way, the entrepreneur thought of creating tartare in a tube. Geneviève can be proud to know that she’s made many people’s lives easier, and seafood more accessible – and more delicious! The proof is that her four-year-old son can’t get enough of her frozen products and their distinctive packaging.
Sushi à la maison’s tartare tubes are made from precut raw fish that has been frozen under very specific conditions: it was frozen at -20 °C for at least 7 days and will only be thawed once you’re ready to prepare it at home.
It was crucial for Geneviève that the protein in these tubes be sustainably fished in the case of fish and seafood, or come from sustainable livestock in the case of meat. While her tuna tartare has the Ocean Wise seal, her salmon is sourced in Canada and her beef, in Quebec. All of these products are certified Aliments préparés au Québec.
Many people like to experiment in the kitchen, but often stop at the thought of having to cut a fish fillet into little cubes. Rest assured that Miss Sushi à la maison is here for you. Thanks to the tubes and other Sushi à la maison products, you won’t feel like a fish out of water making tartare, sushi and poke bowls for a weeknight dinner at home.
If Geneviève has dedicated one of her fridge’s entire crisper drawers to rillettes and pâtés, it’s because she’s crazy about snack dinners. And this love is not just a fling. As a child, Geneviève often experienced food insecurity. “I remember grocery shopping for my entire foster family at 15, with nothing more than a $30 voucher in my hand. I had stopped in front of the rillette display counter and had imagined how good life must be when you could finally afford some good ones. Today, I always have a few PorkShop rillettes in my fridge.”
Tucked in the Eatern Townships’ Frelighsburg, the Gosselin Smokehouses rely on the established Scandinavian technique to smoke responsibly farmed salmon raised without antibiotics. Having learned the ropes from their father, brothers Samuel and Charles Gosselin — who have perfected their know-how and now run the family business — cure and slowly smoke the salmon with maple wood, before sprinkling it with herbs, leaving the fish both firm and tender. The product’s availability is a holiday exclusive.
Cold-smoked the traditional Norwegian way, this Atlantic salmon raised without antibiotics stands out thanks to its delicate taste and rectangular loin cut — rather than using the tail, Vasco & Co smokes the fleshier middle part of the fish fillet for extra tenderness. Slowly smoked at temperatures ranging from 60 °F to 80 °F, the fillet is left with an almost raw-like texture, preserving its initial moistness and translucent pink colour.
The aperitif’s perfect match and a quintessential Christmas food, this Scandinavian gravlax is made with fresh Atlantic salmon, raised antibiotic-free, cured in salt and sugar. Today, the time-honoured preserving technique is rather celebrated for its finesse. Top your gravlax with thin slices of lemon, dill fronds, and sour cream, sport your favourite Nordic sweater, and voilà!
This IGA exclusive non-alcoholic beverage line — former football player Étienne Boulay’s latest venture — offers an “atypical” way of drinking. Low in sugar and made with natural ingredients only, these Aliments du Québec-certified ready-to-drink mocktails — available in Spicy Rum & Cola, Spritz, Mojito and Gin & Tonic — are perfect for whomever is looking for a virgin alternative to the classic concoctions.
Prep time: 5 minutes
Cook time: –
Total time: 5 minutes
– Put ice into a glass
– Add gin, lime juice and rosemary sprig
– Add tonic and crème de cassis
– Serve immediately