Tasmanian Artisan


Bottarga is salt cured fish roe. The eggs are kept in the sacks and are cured whole. The sacks have to be intact as much as possible, otherwise you will run into a number of problems. Traditionally it is made with grey mullet or tuna roe but can be made with any roe – the smaller the eggs the better as larger eggs won’t hold their shape due to the large water loss.
I have made bottarga a few times now and have used trevally roe as the egg sacks are quite large and the eggs are very small. Traditionally it is grated over seafood pasta dishes; personally I put it on lots of things – pasta, omelettes and a personal favourite – sliced and drizzled with olive oil. The curing process concentrates the flavour, so a little bit goes a long way. It’s best used as a finishing condiment…

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