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Old 08-20-2012, 10:12 AM   #21
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Well Margi I would stick to posting about your home cuisine, you are probably on more solid ground.
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Old 08-20-2012, 11:58 AM   #22
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Bolas,
I do not know how much you know greek cousine but avgotaraho is eaten as an apetiser and cooked on many ways.

'In Greece, avgotaracho is produced primarily from the flathead mullet caught in Greek lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax.'

we buy white caviar , that is fish eggs and sold especially for taramosalata.
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Old 08-20-2012, 12:06 PM   #23
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Souvlaki,

Thank you so much for your contribution and knowledge.

All my best regards.
Margaux.
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Old 08-20-2012, 01:51 PM   #24
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A fair bit souvlaki if you check out post 6 you will see it is the same as your.40 yrs ago I watched fishermen in flat bottom boats spear the grey mullet after they were trapped in a cane dam type thingy.I like avo on its own but it does coat your teeth and mouth.
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Old 08-20-2012, 04:52 PM   #25
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Quote:
Originally Posted by Souvlaki View Post
Bolas,
I do not know how much you know greek cousine but avgotaraho is eaten as an apetiser and cooked on many ways.

'In Greece, avgotaracho is produced primarily from the flathead mullet caught in Greek lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax.'

we buy white caviar , that is fish eggs and sold especially for taramosalata.
Hi Souvlaki, isn't avgotaraho the same as bottarga? Bottarga – Premium Quality Mediterranean caviar.

I thought the word tarama just meant fish row and salata speaks for itself.

I know I absolutely love proper home made tarama and as I said previously I make mine (when I can afford to) with smoked cod's roe as it is the easiest hard roe for me to find..
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Old 08-21-2012, 04:58 AM   #26
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Acerbicaid: I believe you can be correct

Good Morning,

Tarama is Meze made from Fish Roe.

Salata is salad in English.

The humorous thing is that originally when I had this dish for the first time in Manhattan, I thought the word, Salata meant Salt or Salty ... because in Spanish, SAL = SALT.

I believe you can be correct, however, I trust that Souvlaki shall be online later, and she shall confirm for you.

Have a lovely day,
Margaux.
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Old 08-21-2012, 08:56 AM   #27
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Acerbicacid you are right avgotaraho is the same with bottarga

But when we make taramosalata we bye fish roe especially packed for this purpose. It is white and packed in plastic trays or plastic bags. It can be made fro the roy of gray mullet or roe of smiked cod (i prefer the cod)

The ready taramosalata you can buy from market fridges is something i do not like at all because it is pink and that is artifitial colour, so i prefer making my own taramosalata when i beke lagana (greek flat bread with tahini and sesame seed)
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Old 08-21-2012, 09:06 AM   #28
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Souvlaki,

Truly appreciate all your culinary instruction and coaching on the topic. I am a true fan of Taramasolata ...

The Vet and I were very disappointed with the Greek Taverns that had opened in the Madrid Capital until, 2006 or 2007. There is a wonderful Hellenic regional tavern that we go once a month to, to have Meze ... Their Taramasolata is a crude unbleached white ( not freshly fallen snow white ) not coral pink ...

I agree with you on the Cod. For me, it is much tastier ... much more lovely.

Thanks again for all,
Margaux.
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Old 08-21-2012, 10:31 AM   #29
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I have been told that the pink colour in taramosalata comes from beet juice.
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Old 08-21-2012, 10:37 AM   #30
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Taxi Lady,

My taramasolata does not have beet root juice ... However, I believe Souvlaki is the person to ask this question. I believe some chefs or cooks, or home cooks, use Red Roe Tarama verses Lagoon Greek Mullet which produces a creamish white Dip, not a coral salmon color one.

Thanks for your post.
Margi.
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Dip: Classic Greek Taramosalata :chef: Classic Greek Taramosalata is one of my favourite Meze or appetisers ... It is so simple to prepare and versatile too ... Enjoy ... CLASSIC GREEK TARAMOSALATA DIP ... Yields: 2 cups approximately :smile: 5 ounces Tarama ( Salmon Roe or poached Codfish ) :yum: 1 thick slice 3 Inches wide Day old Baguette Drizzled with Water & Squeezed 1 Medium boiled and peeled potato 3 scallions chopped very finely 1 Italian horn shaped green pepper chopped very finely Evoo 125 - 185 Ml. which is a half cup to 3/4 cup 2 lemons juiced 1. combine the Roe or Tarama, squeezed bread, boiled potato, horn shaped pepper and scallions in a Food Processor. 2. Pulse Off and On for about 30 seconds 3. slowly add the Evoo very gradually and then, the Lemon Juice and continue pulsing the Food Processor until all the ingredients are well blended and creamy 4. served chilled and garnish with fresh chopped finely parsley and Kalamata black olives and a drizzle of Evoo and a sprinkle of smoked Pimentón La Vera Smoked Cayenne Paprika and warm Pita ... *** I prepare this appetiser with Poached Cod when in Spain which is quite similar and also quite delicious ... *** Also serve with a dry white wine of choice or Prosecco ... Have a lovely day ... I am preparing this today, and shall take a photo, and then, upload it on the thread later or at weekend. Ciao. Have a lovely wkend, Margi. 3 stars 1 reviews
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