Herring Bottarga
by Ben Reade. Bottarga is a form of preserving fish eggs with salt. Its a delicacy all over the Mediterranean and has a very ancient history. The great thing about it is, that it turns the fish eggs into a chewy salty speciality and means they can be kept for long periods of time. Our italian friend and colleague Giulio di Sabato used herring eggs with a technique he’d seen in Sardinia. The herring eggs are something we see a lot of here, and essentially a by-product, but one which can be used to make these optimum little treats. If you see the eggs in there when you open up a fresh fish, take them out, keeping the membrane attached. Leave the eggs in a saturated water salt solution 37% salt, over night. the next day remove them and roll them in salt, as much as will stick to it. keep ’em … Read more