Ovas Salgadas

Description: Tuna roe is about 20 cm long and 10 cm wide. They are dried and salted. They have a reddish color and their weight varies with size.

Region: Algarve.

Special feature: Dried tuna roe, flattened, with a salty taste.

History: Salting fish is traditional in all fishing peoples, representing a source of energy for the months low on food. However, this type of preserve is much more of a delicacy than a food itself. It was customary for men to get together, in the evening, to snack on some slivers of roe accompanied by a glass of red wine.

Use: Currently, it is given and scarcity, it is consumed especially as an aperitif.

Know-how: The roe is cleaned and washed by immersion in water until all the blood is removed, for about 2 hours. They are then salted and pressed according to the following process: the roe is placed on a surface where salt has been spread, the roe and salt are arranged in alternating layers, and then pressed. This pressing takes place in several stages. Thus, on the first day the weight that is placed on the roe is about 70 kg. The next day, the roe is cleaned, new salt is added and the weight is increased to 150 kg, and until the 7th or 8th day they are turned daily. On the 8th day, the roe returns, more salt is added and the weight is increased to 200 kg, remaining so until the 12th day. They are finally washed, rubbed and soaked in water for about 12 hours. After washing, the roe is hung outdoors and in the shade for 8 days. Only then are they ready.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001