How to make Bottarga – Italian Cured Fish Roe

As promised in the last video ” spaghetti with homemade Bottarga” today I will show you how easy it is to prepare bottarga at home.
You will only need some salt and fish roe sacs, specifically I used:

Fish roe sacs 150 g + 150 g
Sea salt 200 g

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[Musica] Hello Guys Today We make bottarga bottarga homemade If you been in Italy probably you test It is eggs from the fish Still in the Sack do preserve Seas the dis sard sic You can use different kind of Fish also from Tuna but in General You can do with Any

Kind of Fish the important That the Sack is Still without cuts no Broken the EG will go out the Will Go inside will be Complicated theck is like the G for the salami this One is 150 gr the are two together usually We preserve like this

This One again a Big One is 150 gr I tell you this because is very important Because you need to know the We to decide How much Salt use it but I will explain you later here manado They have a lot of Fish so I saw them to the

Supermarket and theil Why I’m not doing the video of the botarga homemade but when I went to buy them because they have no the idea of preserve the EG like this Many of them the sock was Broken so i Find only one Big and this two Still good to make This

Kind of recipe so It’s very important the fish like you know more Fresh Is it better is it and Plus the Sack Should Be not broken Now we put a Salt in a container like this we put our Fish Egg We Sal them Little Be and we put in a Clean Dish

We cover our egs to Avoid flies go on them and Now we can speak about the Salt many people use a lot of Salt and they Keep the eggs in the Salt for Days They Change also the Salt but after the EG will be too dry and too Salty so here was

Salt some Salt here You can see here full Salt but wet because already absorb some water from the eggs So This one you can trow it They were We Say 150 gr Each So you need to count one hour every 100 gr so Now Keep like this one hour and very

Clear Me Down in the so see you in minutes After n minutes you need to remove the Salt so I put them in the Water Wash them And after you should dry them with Kitchen Paper like this usually in Italy because Winter was the traditional put outside where Windy area but not

Under the sun but unfortunately I am in Indonesia humidity 9% 30 cels degree If You Are Lucky in the Shadow so is Impossible to do Outside the best solution you put Kitchen Paper on the Dish your eggs and another Kitchen Paper cover and you Put in your Fridge

Why you cover with another dis Because in this way you can put other stuff in your Fridge on the Top without problem and you should Turn them Upside Down Every Day so with dis is very easy the first second Third day maybe Little Water go out again from

Cher Fridge I will update you in few Days your Boar your eggs Will Be ready when they Lose the 50% of the weight is the Smell is spectacular if Remember When we start was 150 gr Now 70 gr Perfect Less than of weight this one that was also 150 Now Is Only 50

Even easier toer or you can vacum them If you have many or When you start to use it cling a Jar properly You can the and St in the Fridge When you need you can use it you can Cut You [Musica] can Ground to [Musica] chn Friends if have

Re Please share with us in the com so that I can try also the people follow the channel can try your recipe Why you are not doing the testing if Ask Question means You are not subscribed and foll the chn spagetti bga noce spectacular not SM I really really spectacular Bye bye