On Sat, 29 Jan 2005 07:29:17 GMT, "Kaari Jae" >
wrote:
>
>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
>
My salt cured tuna was very dry and pretty fishy. I used it sliced
thin in salads and I ate it sliced thin on its own. It tasted like
fishy bacon. Most folks I foisted it on declined a second bite. It's
gone now. Guess I ate it all.

Buying it was a good experiment, but I think I'll not repat it anytime
soon.

Funny to get a reply to a message I posted last month. Usenet echo,
maybe.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore