Leah,Glad you liked it.I have been down at my fishing shack so haven't been following forums closely & also had internet issues.
This seasons bottarga turned out AAAA+ .It is salty but thats the authentic deal & I am not about to start messing with thousands of years of cooking tradition.
I also snap froze about 3kg so I can do another batch.Our mullet run is May to July.
I think its a great sprinkle on ingredient,fits very well with crab,cherry tomato,parsley etc pasta sauce.Clams a bit trickier because its salt on salt.
We have some of the same fish way down here as you guys,red mullet,grey mullet,swordfish,all the tuna ,mackerel & then a bunch of South Pacific only. Squid,O'pus,shellfish,same all over the world,sort of.
I think that the method I set out here will work with other roe,I have used wahoo & kingfish for good results.I don't know what roe you can access but I think its essential to press it to get all the free moisture out.