Kaari Jae wrote:
> "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
>
>
There are plenty of recipes for salt cod/bacalao/bacalho/bacala/morue.
But it sounds as if the tuna is used much more sparingly.

--

================================================== =============
Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877