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