Cured Mullet Roe (Bottarga)
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A detailed process of making Bottarga, a delicacy of cured fish roe, starting from fresh mullet roe.
336:00:00 total
Serves 8
hard
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Ingredients
- mullet roe - watch the video to see (rinse well under water)
- sea salt - watch the video to see (enough to cover the roe completely)
- butcher twine - watch the video to see (for tying the roe)
Instructions
- Rinse and Clean: Rinse the mullet roe well under water. Try to remove any pieces of bloodline without tearing the sack.
- Dry the Roe: Dry the roe using a piece of paper towel. Ensure the tray used for curing is also dry.
- Cure with Salt: Use sea salt to cover the roe completely, ensuring it's well covered even on the sides and in the middle. Place a paper towel on top and let it cure at room temperature for 2 and 1/2 hours.
- Wash Off the Salt: After curing, wash the salt off the roe and dry it well using paper towels.
- Tie and Hang to Dry: Tie the roe with butcher twine about 2.5 cm from the top and hang it in the fridge for about 2 weeks to completely dry out.
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