them for 2 hours. Drain off the
water which has come out of them,
and fry them lightly in oil.
Then put them in jars, and pour
over them a marinade consisting of
2 parts oil to 1 part white wine, or
wine vinegar.
They will keep like this for some
days, and are served as hors
d’œuvre, or can be stuffed or used
in a stew.
TARAMÁ AND TARAMÁSALATA
Taramá is the name given to
dried, salted, pressed, and slightly
smoked cod’s roe, sold out of a
barrel – a favourite mézé in Greece