Dried Fish Roe (Bottarga)
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