Spanish or chub mackerel with pinkish, oily flesh, large eyes and spotted skin. It has a lot of fat so it is best grilled, and fresh.
"Caviar in the style of Andalusia." Caviar combined with chopped hard boiled eggs and breadcrumbs. This mixture is stuffed into a boiled onion which has been hollowed out for the purpose and then baked. It is served with toast squares and anchovy butter.
"Provençale caviar." The pressed roe of mullets, or sometimes tuna, cut into slices and marinated in oil and lemon with pepper and chopped onions.
Caviar spread onto a blini which is then rolled and served with thick soured cream (US: cultured sour cream).
The pressed roe of mullets, or sometimes tuna, cut into slices and marinated in oil and lemon with pepper and chopped onions.
