I am currently in the process of making bottarga, salted fish roe.
Recipe reference: http://www.sbs.com.au/food/recipes/salted-fish-roe-bottarga
So far, here what I have done:
- sub-merge the fish roe in salted water (10% salt) for 24 hours
- put the fish roe on top of kitchen paper with layer of salt and then cover it with another layer of salt
* Change the kitchen paper and salt every 24 hours
* Do this for 3 days
After this, the recipe reference said to hang the fish roe in a cold dry place for a week or more.
Well, I don't have cold dry place. So, I thought I could simply put it in the refrigerator, like this:
- after 3 days, I rinse the fish roe under cold water and pat dry with kitchen paper
- put back the fish roe in the refrigerator, uncovered
My question, regarding this last step. Do I need to wrap it using kind of cheese cloth?
I used to make "duck ham" and I wrapped the salted duck breast with cheese cloth for a week, which makes it hard.
PS: After those 3 days layer salting, and rinsed, it smells and taste very nice. It is quite hard, but not rock hard which I think it's the bottarga texture supposed to be.
Thanks.
