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?


modom

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

Sounds like gravlax but made with tuna rather than salmon. If it is, you
could probably try making your self in the 'fridge.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Michael Odom" > wrote in message
...
>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?
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

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.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

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

On Wed, 8 Dec 2004 22:47:03 -0800, "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.


modom

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

On Thu, 09 Dec 2004 17:31:30 -0600, Michael Odom >
wrote:

>>
>>>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.
>
A little. I have used it the same way as bottarga, shaved over pasta.
I don't have a professional mandolin, so I have shaved it with a
cheese shaver, which isn't ideal. I have found it easier if I keep the
tuna frozen. It then shaves easier.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Thu, 09 Dec 2004 17:31:30 -0600, Michael Odom >
wrote:

>>
>>>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.
>
A little. I have used it the same way as bottarga, shaved over pasta.
I don't have a professional mandolin, so I have shaved it with a
cheese shaver, which isn't ideal. I have found it easier if I keep the
tuna frozen. It then shaves easier.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

"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.

"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.

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

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

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.
>
It's a salted and dried fillet of tuna. Here's a link to where I
bought it: http://www.tienda.com/food/pop/se-12.html

I put some in a salad last night and I though it was good. D on the
other hand... Let's put it this way: she thought it was rather like a
cross between anchovies and bacon. I got to eat her portion, too.


modom

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

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.
>
It's a salted and dried fillet of tuna. Here's a link to where I
bought it: http://www.tienda.com/food/pop/se-12.html

I put some in a salad last night and I though it was good. D on the
other hand... Let's put it this way: she thought it was rather like a
cross between anchovies and bacon. I got to eat her portion, too.


modom

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

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.
>
It's a salted and dried fillet of tuna. Here's a link to where I
bought it: http://www.tienda.com/food/pop/se-12.html

I put some in a salad last night and I though it was good. D on the
other hand... Let's put it this way: she thought it was rather like a
cross between anchovies and bacon. I got to eat her portion, too.


modom

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

"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

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

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