Bottarga from salmon roe?

Has anyone here made bottarga using salmon roe? I make it from halibut roe all the time and it works great.

For those who are unfamiliar with it, bottarga is an Italian method of salt-curing fish roe and using it as garnish.

I have some salmon roe from the summer buried in salt at the moment, and it seems to be firming up.

Any thoughts or advice?

give it a go and report. I would think the berries are a little big for that treatment. In addition to halibut eggs, it works great with ling roe as well.

Cheers,
Brad

Has anyone here made bottarga using salmon roe? I make it from halibut roe all the time and it works great.

For those who are unfamiliar with it, bottarga is an Italian method of salt-curing fish roe and using it as garnish.

I have some salmon roe from the summer buried in salt at the moment, and it seems to be firming up.

Any thoughts or advice?

Hmmm...did you taste it as it sits...what would be the sweet and umami to balance the salt?  I did steelhead roe recently with sake mirin and tamari.  1tbls each and adjusted flavor with one or more of the same in splashy increments...

Has anyone here made bottarga using salmon roe? I make it from halibut roe all the time and it works great.

For those who are unfamiliar with it, bottarga is an Italian method of salt-curing fish roe and using it as garnish.

I have some salmon roe from the summer buried in salt at the moment, and it seems to be firming up.

Any thoughts or advice?

Hmmm...did you taste it as it sits...what would be the sweet and umami to balance the salt?  I did steelhead roe recently with sake mirin and tamari.  1tbls each and adjusted flavor with one or more of the same in splashy increments...

Haven't tasted it yet. Just gonna let it sit for a while.

Brad, yes, I've used lingcod roe, too. It's great! And I agree, the salmon eggs might be a little too big, but some of these roe sacks are underdeveloped and the eggs aren't quite ripe. Should be an interesting experiment.

This was a total failure. The salmon roe dried up and became so brittle that they just crumbled when I squeezed them. Oh well. I'll smoke them or make garum in the future.

I had the same idea but have never tried.  I'll be monitoring your responses.  I had some in Russia years ago.  It was quite common to be served it.

This was a total failure. The salmon roe dried up and became so brittle that they just crumbled when I squeezed them. Oh well. I'll smoke them or make garum in the future.

how does the smoking of the roe go? I got some roe from a friend, and was suggested that I smoke it, but wasn't sure if I should brine it first etc.

any tips?

I made some from yellowtail roe. never from salmon, it came out great. Just packed the sacks in salt and kept them in the fridge, drained. Refrigerators have the tendency to remove moisture, so the texture and consistency was perfect after about one week in the fridge.

https://www.thespruceeats.com/how-to-make-bottarga-1300785

This site mentions that you want smaller eggs for bottarga.

Going to try this with halibut/lingcod roe on my next fish thanks for the info on your experiments. 

Interesting - I make caviar and ikura from the roe of lake trout, kokanee, pike, lake whitefish, and perch, but I had never heard of Bottarga.

Sounds like a great idea for halibut roe...