I make bottarga every season ,just starting now. I have made it with all sorts of fish roe but sea mullet remains the pick. I gave this batch a good salt but the sneaky #### at markets pack it so you cant see if they have split the roe sack until you unpack it.
I am going to stick to my usual method ,wash ,drain blood out of vein,salt ,press but after that I am going to cold smoke it over alder then leave it to dry.
I am going to stick to my usual method ,wash ,drain blood out of vein,salt ,press but after that I am going to cold smoke it over alder then leave it to dry.