Food feedback

A memory of uovo di tonno

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I really enjoyed your article, "Meet the delicacy that is bottarga" [by Bob Batz Jr., Food & Flavor, Jan. 23].

My family is from Sicily and my father brought my mother, brother and two sisters over to the U.S. in November 1930.

He made a very good living selling fruits and vegetables from a truck -- first door-to-door and later to grocery stores and supermarkets.

In the late 1940s, '50s and '60s, I remember him bringing home uovo di tonno, which is what we called in our Sicilian dialect the tuna roe sacs. They were 8 to 10 inches long and about 1/2 inch high. They were cured somehow, with a very thin skin/casing that we usually peeled off. He could have purchased it from one of the fish establishments in the Strip. Also, friends and relatives were coming back and forth from Sicily, and they may have brought it back with them.

My mother would just slice it very thin and serve it with her homemade Italian, crusty bread. It had a strong, distinctive flavor, but was delicious. I can't imagine that it was very expensive at that time.

Thanks again for the informative articles that I always read in the Post-Gazette.

TONI MATESSA, Hampton

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