On Sun, 12 Dec 2004 00:56:55 GMT, "Ed Grabau and Pam Jacoby" <pjjehg
@frontiernet.net> wrote:

>
>"Michael Odom" wrote ...
>> "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.
>>
>
>This may be an awful thing to say, but this sounds like lutefisk!!!
>
>I know that it's not the underbelly of a cod, but sheesh, it really does
>sound like lutefisk! It's an old form of preserving fish.
>
>Pam
>
>P.S. IOW, you should be able to "regenerate" it.
>
No way! You don't want to "regenerate" it. You want to shave it very
thinly over something as a salty condiment.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas