How to Make Bottarga, or Salt-Cured Fish Roe

Checking up on the Roe

Change the towel as it gets soaked

Hank Shaw

Put the cookie sheet or board with the roes on them in a cool, dry place. It is not necessary to refrigerate them. The salt will pull moisture from the roes -- and there's a lot of moisture in there -- so you will need to replace the paper towels periodically and resalt your roes. They must always be coated in a thin layer of salt.

• Making Bottarga, a Sardinian Condiment
• Prepping the Roe Part 1: Pat Dry
• Prepping the Roe Part 2: Oil the Roe
• Cure the Roe with Salt
• Checking up on the Roe
• The Finished Product