Botargo is a Italian pantry staple and is made by curing the whole roe sack with salt, turning it daily till moisture is removed, rolled up like a sausage and shaved like salumi. Cause its such a little sack of eggs that im doing, I can do the whole process in a couple days. I also like to cold smoke my botargo Once cured and dried you can use it on anything you like, pizza, grilled cheese sandwich, pastas, taramasalata- a Greek specialty, sushi, alone or in a sauce etc.. I will post pics of the process and finished product in a couple days. ish...
To cure the roe I do as follows. There is lots of different ways to do it, I like this way cause it does not take away from the flavor of the roe.
I make a strong brine.
250g of salt to 1000g of water
I remove the membrane and veins from the eggs and place in the chilled brine for 10-15 minutes or until cured. they go a little transparent as they cure, err on the side of a little less time than a little more time. The best cured roe is not salty at all so be careful.
Rinse and drain them over night.
Store in a clean glass jar till used. There good for a couple of weeks done like this. Eat as much as you can and feel proud to live in Yukon where this hidden gem is often neglected.
This mornings load into the cold smoker. Venison strip loins, apricots, maple syrup and salt