On Wed, 8 Dec 2004 22:47:03 -0800, "Louis Cohen"
> wrote:

>Sounds like gravlax but made with tuna rather than salmon. If it is, you
>could probably try making your self in the 'fridge.

Nope. It's much denser and drier than gravlax (which I have made for
myself, by the way).

This stuff is a hard as, say, parmesano reggiano cheese. It's dark
brown-red and very salty. The sample I tasted last night was pretty
good, though. Imagine jamon serrano or prosciutto made with tuna
instead of pig meat. But saltier.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore