On Thu, 09 Dec 2004 17:31:30 -0600, Michael Odom >
wrote:

>>
>>>I figure I'll shave it with a mandoline and toss it with olive oil,
>>>then scatter the shavings over a citrus slice salad with onions.
>>>Maybe some fresh mint, too. It's to be an appetizer for the family
>>>Christmas gathering.
>>>
>>>Do you think this will work?
>>>
>>Sounds good to me.I assume this is salt-cured til it is dry and hard,
>>like some cured tuna from Italy.
>>
>Yup. It's a dense, salty, fishy, dark brown-red chunk. Hardly any
>moisture left in it. Its sell-by date is sometime next August, as I
>recall.
>
>Do you have any experience with a product like this? I've nve had it
>or any Italian version before.
>
A little. I have used it the same way as bottarga, shaved over pasta.
I don't have a professional mandolin, so I have shaved it with a
cheese shaver, which isn't ideal. I have found it easier if I keep the
tuna frozen. It then shaves easier.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas