Whole roe sacs cure cleanly and slice better after sealing.
Introduction & Tradition
Bottarga is a coastal classic across the Mediterranean—roe sacs cured to a firm, sliceable delicacy. In Italy, tuna (tonno) and grey mullet (muggine) are most common. The technique here follows a pro kitchen workflow: overnight brine for even seasoning, a short dry cure for texture, then a wax seal for storage and clean slicing.
Batch Calculator
Enter the weight of your fresh roe. Toggle US/Metric—brine and salt amounts will scale automatically.
lb
Ingredients (Scaled)
- 1 lb fresh tuna roe
- 1 cup water
- 1/2 cup iodized salt
- 4 oz sea salt
- Food-safe white wax, as needed
Method
- Surface-dry: Set roe on parchment in the refrigerator overnight.
- Brine (overnight): Dissolve iodized salt in the water; submerge roe and chill.
- Dry cure (overnight): Pat dry. Pack between sea salt layers; refrigerate.
- Seal: Brush off excess salt. Dip in melted food-safe wax to fully coat; cool.
- Store & serve: Keep chilled. Shave thinly over hot pasta, beans, salads, or crostini.
Chef Notes
- Use sea salt with a little natural humidity—it cures more gently.
- For mullet roe (muggine), use the same ratios; sacs are often slimmer—watch texture.
- After sealing, rest a couple of days before slicing for a cleaner cut.