So finally, after about two weeks of salt-drying (no sun exposure whatsoever) of the other pair of roe, I felt that it has dried enough to keep.
It looks prettier. Light colored, unlike the first one. But this one is generally “fresher”, softer to touch. For sure, I will be using this in cooked version more. Just for safety. 🙂 But I still have to try it flavor wise. 🙂