Also called mullet, ‘bottarga’ in Italian, ‘butarka’ in Turkish sources, its fundamental title is ‘abudaraho’ (Greek) is a waxy fish roe.
Bottarga is salted, cured roe of grey mullet or bluefin tuna (bottarga di tonno).
Essentially the most well-known type of bottargan, which is fairly lengthy, is produced across the Mediterranean. It has many names and is ready in numerous methods.
HOW TO MAKE BOTTARGA
The sac containing the eggs is rigorously faraway from the stomach of the fish. It is washed to scrub the blood on it and put in salt for half an hour. Then it is washed once more, the eggs within the pouch are crushed with fingers with out being broken, and they’re coated with salt. The method is repeated three or 4 occasions.
Then the flat-shaped sacs are stored beneath the solar for 2-3 days. It is then hung in a windy place for a couple of days. The eggs flip gentle brown when able to eat.
For storage, the eggs are dipped in sizzling wax and the shell fashioned on them is allowed to freeze.
When it is to be eaten, it is sliced, the wax crust is eliminated, and it is eaten uncooked with olive oil and lemon drizzle on it.
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