Bottarga

Method

Clean the fish roe sacs carefully under cold running water, removing any blood or membrane whilst keeping the roe intact. Pat dry thoroughly with clean kitchen paper. Layer the roe in a shallow dish with sea salt, using approximately one part salt to five parts roe, ensuring even coverage on all sides. Leave to cure in a cool, dark place or refrigerator for 7-10 days, turning the roe daily and draining any accumulated liquid. Once cured and firm, rinse off excess salt and pat dry completely. Wrap each roe sac in muslin cloth and hang in a cool, ventilated space for 2-4 weeks until the exterior hardens and the colour deepens to golden-amber. Once fully dried and hardened, store in an airtight container or wrapped in paper, kept in a cool place where it will keep for several months.