"Michael Odom" > wrote in message
...
> On Thu, 09 Dec 2004 14:07:07 -0500, Rodney Myrvaagnes
> > wrote:
>
>>On Wed, 08 Dec 2004 23:37:26 -0600, Michael Odom >
>>wrote:
>>
>>>I ordered a chunk of salt cured tuna from Tienda.com. Hey it's the
>>>holiday season. They call the stuff I got "mojama." It arrived today
>>>and I just had a couple of shavings which were very salty, but
>>>delicious. I've never had it before. The Tienda Web site says it's
>>>eaten on bread with olive oil, shaved over green salads, or marinated
>>>in olive oil for an hour and served with almonds and a glass of wine.
>>>
>>>Has anybody in this group had experience with this stuff?
>>>
>>>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.
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

Haven't eaten that stuff for years, unfortunately and I'd nearly forgotten
that I've ever tasted salt cured fish. Last I ate it, it was slightly less
dense than hard cheese but harder that raw meat. And salty taste that wasn't
fishy. Odd considering it was fish. Does this resemble yours? If it does the
best way to eat it is to slice thin strips of it, put those on a pile of
salad leaves, drizzle over some good olive oil, dab of salt and a bit of
lemon juice. And just enjoy. The other alternative is to use it where you'd
use otherwise anchovies. like on a pizza. The salty fish doesn't turn into
pulp too easily though so I wouldn't use it in Caesar salad instead of
anchovies but just about everywhere else where the anchovies are left more
or less whole.
Kaari