"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.