Dried Fish Roe (Bottarga)

Source Fiorella Garofalo

Dried Fish Roe (Bottarga)


4.60 from 5 votes
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DESCRIPTION

INGREDIENTS
 

  • 2 sacs fish roe (egg sacs) (from bluefin tuna or grey mullet)
  • 1/2 cup salt (kosher)
  • 1/3 cup olive oil

INSTRUCTIONS
 

  • Select 2 sacs of fish roe, without any tears.
  • Salt them and let them stand in the refrigerator for 1 or 2 days. Transfer them to a large plate that you cover with a smaller plate, upon which you set a weight to flatten the roe without tearing it.
  • Return the fish to the refrigerator and let it set for an additional 3 days, increasing the weight with each passing day. On the 4th day sun dry the fish roe, baste it with oil and turn it from time to time.
  • Once thoroughly dried, hang it as you would hang a salami and serve it as an appetizer.  Shave or grated over spaghetti.

Notes

Italian: Bottarga
French: OEUFS DE POISSON SECHES
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
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