"Michael Odom" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rodney Myrvaagnes said:
On Wed, 08 Dec 2004 23:37:26 -0600, Michael Odom <[email hidden]>
Quoted message said:
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
"Michael Odom" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rodney Myrvaagnes said:
On Wed, 08 Dec 2004 23:37:26 -0600, Michael Odom <[email hidden]> 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.
On Sat, 29 Jan 2005 07:29:17 GMT, "Kaari Jae" <[email hidden]>
Quoted message said:
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
