Extra Cured Tuna Roe — Artisan Salted Fish | SalazonArte
Salt-cured yellowfin tuna roe, Extra category: the most intense roe. Sliced with EVOO or grated as a gourmet condiment. Buy online.
6 months from purchase.Best before (approx.): 6 months from purchase, in its unopened packaging. Keep refrigerated. Once opened, store in an airtight container and consume within a few days.
Extra Category: roe selected by size, integrity, and uniform curing.
The most characterful of the family: a more intense and profound flavor than that of mullet or cod roe — for palates already accustomed to salted fish.
Yellowfin tuna (Thunnus albacares), a noble raw material from the Mediterranean cured fish tradition.
100% artisan preparation: careful salting and drying, batch by batch, according to traditional techniques.
Goes a long way: its potency means that a few slices or a brief grating are enough to transform a dish.
Selected by SalazonArte, the home of cured fish at the Central Market of Valencia.
Flavor: intense and deep, slightly salty, with long marine nuances and a lingering umami finish — the most expressive of our roes.
Texture: firm and delicate at the same time, compact when cut, melting in the mouth.
Aroma: deep and characteristic, of quality cured tuna.
Whole piece vacuum-sealed or sliced vacuum-sealed. Approx. 100 grams.
Energy value: 1600 kJ / 380 kcal
Fat: 18 g— of which saturates4.5 g
Carbohydrates: <1 g— of which sugars<0.5 g
Proteins: 40 g
Salt: 4.5 g
In its purest form: thin, tempered slices, mild extra virgin olive oil, and toasted bread — with a fino or manzanilla sherry, it's an appetizer in a league of its own.
Grated, it's a natural flavor enhancer: over spaghetti, fried eggs, tomato salads, or a creamy rice dish — think of it as "Parmesan of the sea": a small amount, big effect.
On the ultimate cured seafood platter: tuna roe + mojama + fried almonds + extra virgin olive oil — the poker of southeastern Spain.
Smart dosing: since it's the most potent, start with less than you think; you can always grate more.
The house tip: store the block in the freezer if you only use it for grating — it grates better when frozen and lasts for months without losing aroma.
Yellowfin tuna roe cured in salt and dried traditionally according to the techniques of the Spanish Mediterranean salazoneros, heirs of an ancient culture of tuna preservation.
Selected by SalazonArte for their cured fish counter at the Central Market of Valencia.
Keep refrigerated in its original packaging.
Once opened: store in an airtight container in the refrigerator; place a layer of EVOO over the cut surface to prevent drying.
Can be frozen in blocks to be grated as a condiment.
Consume within a few days of opening if sliced.
FISH
Tuna roe (fish) and salt.
