Finished Bottarga

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The bottarga came out of cure today. The scent is wonderful, salty, essence of the sea, citrus, and the slightest hint of coriander. The texture is firm, no give in any section. And the color as you can see is an orange yellow with a little rosy color through the center. With two large lobes of roe and two smaller lobes I decided to cut one of each in half to see inside. The uncut portions have been wrapped and returned to the walk in. The cut portions I decided to put in the dehydrator on 100 degrees Fahrenheit. The reason behind this is that all of my research into bottarga has mentioned the element of sun drying after the salt curing. I can only imagine what kind of bugs I might attract if I were to leave fish roe uncovered out in the summer sun. So the dehydrator is going to have to be the best substitute. I have to admit that I was to busy today to try any type of cooking with it today. I plan to try it out with a simple pasta and butter dish as soon as possible. I will of course compare both the dehydrated and the refrigerated side by side to see if there is any difference. I was also thinking that in the worst case scenario the dehydrated version could be ground to a powder for an unknown enriching agent in a sauce, soup, or pasta dish.

–matt bolus

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Filed under Bottarga, Cooking, Coriander, Eggs, Fish, Fish Eggs, Fish Roe, Flavor, Ideas, John Dory, Matt Bolus, Roe, Salt Curing, Uncategorized

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