Text 16272, 66 rader
Skriven 2007-06-03 21:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: red 608
===============
 ML> I understood that most botargo/boutargue/bottarga is tuna roe.
 IH> It is nowadays*, though "d'origine" it's mullet I think you'll find. I
 IH> did see a Sardinian website once which explained the history and all,
 IH> but a quick look failed to find it again.

Very helpful, those disappearing websites.

I'm sure that they would back in ancient days have bottargized
any fish roe they had handy but didn't have the time to eat
right way.

 IH> * Just as most taramosalata is made from smoked cod's roe nowadays (or
 IH> whatever substitute they've found for cod, after overfishing has
 IH> almost eliminated it).

Out here we still have substantial populations of various
burbots and cods. Thank goodness, as it's a major part of the
New England self-image -

  Here's to dear old New England,
  The land of the bean and the cod,
  Where the Cabots speak only to Lowells,
  And the Lowells speak only to God.

P.S. I've been friendly over the years with both a Cabot and
a Lowell, and oddly both of them played the viola.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Fish and Brewis
 Categories: Canadian, Fish
      Yield: 4 servings

      1 lb Salt cod
      2    Hardbread or hardtack cakes
      1 c  Salt pork; diced

  "Fish and brewis (pronounced "brews") is one of the oldest traditional
  dishes of Newfoundland. ... The fish in Fish and Brewis is salt cod
  and the brewis is made from hardtack or hardbread, which is available
  everywhere in Newfoundland and in specialized grocery stores across
  Canada. The dish is always sprinkled with scrunchions, crisp fried
  bits of salt pork. Fisherman's Brewis is sometimes the same as Fish
  and Brewis, but often the fish and bread are chopped while hot and
  mixed together, or fresh cod is used instead of salt cod."

  Cut cod into serving-size pieces. Soak cod and hardbread separately in
  cold water for 8 hours or overnight. Drain fish. In saucepan, cover
  fish with cold water. Heat to boiling and boil gently for 15 to 20
  minutes or until tender; drain. Meanwhile, in skillet, fry salt pork
  until golden. Drain bread and place in saucepan, cover with salted
  water and bring to a full boil. Drain immediately and serve with fish
  on warm plates. Sprinkle with scrunchions.

  SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

  Cook onions in the rendered pork fat until golden. Sprinkle them over
  the dish along with the scrunchions.

  Dave Peak Catweazle

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