BOUTARGUE
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racfish
- Rear Admiral Two Stars
- Posts: 4716
- Joined: Tue Oct 30, 2007 4:11 pm
- Location: Seward Park area
BOUTARGUE
You have to wonder what the heck is Rac talking about?Boutargue(or Boutarga or abadaho)is the roe from the Silver Mullett salted then hung to dry.After the drying process its dipped and dipped into hot Parafin.Its then peeled and eaten.The Europeans use it as a breakfast food usually eaten with eggs or toast.The egg skeins are dried so it can be eaten as is or ground much like Romano cheese.The Japanese also are very fond of it.My dads family are Mediterranean people.They are big into seafood cuisine.It can be looked up online ifin you want to know more about it.I'm thinking of doing this on a commercial basis to see where the customers are.Hope everyone has a great time to the holidays.
When youre up to your rear end in alligators,its hard to remember that the initial plan was to drain the swamp.
RE:BOUTARGUE
Interesting, I'll try anything once.