Disclaimer

Last reviewed on 2026-05-09.

Please read this carefully. It explains what Tartare.org is for, what it isn't for, and the food-safety implications of the dishes we cover.

General information, not professional advice

Everything published on Tartare.org is general culinary information. It is not medical, nutritional, dietary, allergy, or food-safety advice for your specific situation. We are not your doctor, dietitian, environmental-health officer, or local food-safety inspector. Where guidance overlaps with regulated practice (raw-fish freezing rules, allowable temperatures, recommendations for vulnerable groups), we point readers to the relevant public-health authority for their jurisdiction; their guidance overrides anything written here.

Raw-meat and raw-fish dishes carry real risks

Eating raw or undercooked meat, poultry, fish, shellfish, or eggs may increase your risk of foodborne illness. The risk is meaningfully higher for: pregnant people, infants and young children, older adults, and anyone with a weakened immune system, including people undergoing certain medical treatments or living with chronic conditions. If you fall into one of those groups, do not assume that careful preparation eliminates the risk. Consult a qualified medical professional or your local food-safety authority before serving or eating raw preparations.

Sourcing and freezing

Many regions impose specific freezing or processing requirements before fish is sold for raw consumption. The exact temperature and time thresholds vary between countries and even between local authorities. Our pages summarise common practice, but you are responsible for verifying the rules where you live and for sourcing from suppliers that comply with them.

Allergens and substitutions

Recipes on the site frequently include common allergens (fish, shellfish, eggs, dairy, gluten, soy, nuts, mustard, sulphites). We do not list every allergen for every recipe, and ingredient substitutions you make at home are your responsibility. If you cook for guests, ask about allergies in advance.

Nutrition information

Where nutrition figures are shown, they are estimates based on typical ingredients and standard portion sizes. They are not a substitute for advice from a registered dietitian or for label-checked nutrition data when that matters to you (for example, in clinical or sports contexts).

Outcomes vary

Results in the kitchen depend on the specific ingredients you use, your equipment, your technique, and conditions like temperature and humidity. We can't guarantee that any particular recipe or technique will produce a particular result. Use your judgement, taste as you go where it's safe to do so, and stop if something looks, smells, or feels wrong.

Third-party content

The site links to third-party resources (public-health agencies, opt-out tools, advertising vendors). We don't control those resources and aren't responsible for their content or practices. Following an external link is at your own risk.

Affiliate and advertising disclosure

Tartare.org is supported by advertising served by Google AdSense and its partners. The presence or absence of an ad does not reflect editorial endorsement. If we ever introduce affiliate links or sponsored content, we will label them clearly on the relevant page.

Limitation of liability

To the fullest extent permitted by law, the publisher and editorial team accept no liability for any loss or harm — including illness, injury, or property damage — arising from your use of the information on this site. See our terms of use.

Stop and consult a professional if

  • You're pregnant, immunocompromised, or cooking for someone in a higher-risk group.
  • You're unsure whether a fish or meat product is suitable for raw use.
  • You experience symptoms of foodborne illness after eating a raw preparation.
  • Anything in a recipe contradicts your local food-safety regulations.

When in doubt, cook it.

Contact

Questions about this disclaimer: contact page.