Bottarga Version 2

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.

Lighter colored bottarga
Lighter colored bottarga

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. 🙂

Tanned finish bottarga
Tanned finish bottarga (version 1)

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