📝 About This Recipe
Known as the 'Gold of the Mediterranean,' this exquisite cured mullet roe is a masterclass in the ancient art of preservation. Each lobe is meticulously hand-pressed and salt-cured to transform humble fish eggs into a dense, umami-rich delicacy with a silky, fudge-like texture and a complex briny finish. Whether shaved over pasta or enjoyed in thin slivers, it offers an unparalleled depth of flavor that evokes the sun-drenched coasts of Sardinia and Sicily.
🥗 Ingredients
The Roe
- 2 large pairs Grey Mullet Roe Sacs (Intact, with the 'umbilical' vein attached if possible)
The Cure
- 2 pounds Fine Sea Salt (High quality, non-iodized)
- 1 pound Coarse Kosher Salt (Used for the base layer)
Finishing and Storage
- 2 tablespoons Extra Virgin Olive Oil (For sealing the surface)
- 4 ounces Beeswax (Optional, for traditional long-term preservation)
👨🍳 Instructions
-
1
Begin by carefully inspecting the mullet roe sacs. Ensure there are no punctures in the delicate membrane; if there is a small tear, seal it with a pinch of salt immediately to prevent the eggs from leaking.
-
2
Rinse the roe gently under cold running water. Use your thumb to very lightly massage the large central vein toward the top opening to expel any residual blood, which can cause bitterness.
-
3
Pat the roe sacs completely dry using lint-free paper towels. Moisture is the enemy of a good cure, so ensure they are bone-dry before proceeding.
-
4
Prepare a curing tray by spreading a 1-inch thick layer of the coarse kosher salt on the bottom of a glass or stainless steel baking dish.
-
5
Place the roe sacs on the salt bed, ensuring they do not touch each other. Completely bury the roe with the fine sea salt, ensuring no part of the membrane is exposed to the air.
-
6
Place a flat board or another tray on top of the salt-covered roe and weigh it down lightly with a few canned goods (about 1-2 pounds). This helps express moisture and creates the signature flat shape.
-
7
Refrigerate the roe for 4 to 6 hours. Check halfway through; if the salt is very damp, replace it with fresh, dry salt.
-
8
Remove the roe from the salt and gently rinse off the excess crystals with cold water. Pat dry thoroughly.
-
9
Place the roe on a wire cooling rack set over a tray. This allows air to circulate around the entire surface of the roe.
-
10
Position the rack in a cool, dry, well-ventilated area (or a dedicated drying chamber at 50-60°F). A small fan nearby can help facilitate the drying process.
-
11
Allow the roe to dry for 4 to 7 days. Flip the roe once every 24 hours to ensure even drying and prevent sticking to the rack.
-
12
The Bottarga is ready when it feels firm to the touch but still has a slight 'give' when pressed, similar to the texture of a semi-hard cheese.
-
13
Once cured, lightly rub the surface with a drop of olive oil to keep the membrane supple, or dip in melted beeswax for traditional long-term storage.
💡 Chef's Tips
Always source the freshest roe possible; the color should be bright orange or yellow, never dull or grey. If you notice any dark spots during drying, it's usually trapped blood—try to extract as much as possible during the initial cleaning. Don't over-salt during the initial phase; if left in salt too long, the Bottarga will become unpleasantly crystalline and harsh. For a deeper flavor, some chefs lightly cold-smoke the roe for 30 minutes before the drying phase. Store the finished product wrapped tightly in plastic wrap in the refrigerator for up to 6 months.
🍽️ Serving Suggestions
Grate finely over Spaghetti al Burro with lemon zest and parsley for a classic Italian meal. Slice into paper-thin translucent coins and serve atop buttered sourdough toast. Pair with a crisp, high-acid white wine like a Vermentino or an Assyrtiko. Serve as a carpaccio, drizzled with high-quality olive oil and a squeeze of lemon juice. Use as a seasoning for soft scrambled eggs to add a luxurious, salty depth.