Cured Ling Roe — Artisan Salted Fish | SalazonArte
Salted ling roe, naturally sun-dried: the softest and most delicate roe. Ideal for beginners in cured products. Buy online.
Best before approximately: 6 months from purchase, in its unopened packaging. Once opened, keep refrigerated in an airtight container and consume within a few days.
The mild-flavored roe: more delicate than mullet or tuna roe – the perfect gateway to cured roe and a favorite of those who prefer subtlety to strength.
North Atlantic Maruca: a white fish from the cod family, caught in cold waters – hence its clean and elegant profile.
Full traditional curing: artisanal salting and drying in natural drying rooms, exposed to wind and sun, following a method passed down through generations.
Firm and juicy texture, less dry than other roes – very pleasing when cut and in the mouth.
Selected by SalazonArte, the curing house in Valencia's Central Market.
Flavor: smooth and delicate, slightly salty, with a clean sea aroma — the roe that convinces even those who "don't like cured fish."
Texture: firm but juicy, easy to slice and tender to the bite.
Aroma: fresh and marine, without harshness.
Vacuum-packed, sliced, approx. 100 grams.
Energy: 1450 kJ / 345 kcal
Fat: 12 g— of which saturates3 g
Carbohydrates: <1 g— of which sugars<0.5 g
Protein: 40 g
Salt: 4.5 g
Source of high-quality protein. Contains healthy fats. No carbohydrates
The effortless appetizer: thin slices, mild EVOO, and toast or breadsticks. With a cold beer or vermouth, it works on its own.
In salads: thinly sliced over Valencian tomatoes with spring onions — the Murcian hueva salad, a classic from the southeast that is also a religion here.
Grated or chopped: over pasta, rice, or a fried egg, it adds a marine touch without overpowering the dish (more discreet than mullet roe: ideal for controlled dosing without fear).
To introduce someone to salted fish products: it is THE hueva for beginners — mild, pleasant, and without bitterness.
The house tip: always bring it to room temperature and slice it thinly; if the end of the piece dries out, half an hour wrapped in a cloth with a few drops of EVOO will revive it.
Ling roe — white fish from cold waters related to cod, caught in the North Atlantic — salt-cured and naturally dried by wind and sun in traditional drying sheds, following the artisanal Spanish salting method. Selected by SalazonArte for its salted fish counter at the Central Market of Valencia.
Unopened: store in a cool, dry place, protected from light and heat; in summer, refrigeration is recommended.
Once opened: keep refrigerated in an airtight container; a thin layer of extra virgin olive oil over the cut surface prevents drying.
Consume within a few days of opening.
FISH
Ling roe (fish) and salt.
