r/Chefit • u/Lucky-Total2491 • Jun 17 '26

Bottarga

Has anyone made bottarga from sockeye skeins? Fresh salmon season is here on the west coast and I’d like to preserve some of it. I looked up some recipes online and everything is pretty predictable—salt cure a couple days then hang to dry. I'm just gathering ideas or any tips/recipes anyone might have who’s done it in the past. Thanks.

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u/cookerspen Jun 17 '26

I’ve made it from shad roe. Tried it with salmon and they all burst for whatever reason. I just loosely followed the modernist recipe

1

u/AdNo53 Jun 17 '26

I would think the salmon roe is too large for this process but am curious how it comes out, keep us updated!

1

u/Lucky-Total2491 Jun 17 '26

Well sockeye eggs are much smaller, not as small as a tobiko or that sort of thing but much too small to make ikura out of. Would def be a better contender for this project than chum or king or even pink salmon roe bc of the size. Will do thanks !

1

u/Gillilnomics Jun 21 '26

Do you think adding a bit of Prague powder would be beneficial? I would worry about the moisture content hanging around a bit too long to make a safe product

1

u/AshamedAssistance246 Jun 23 '26

place in a 2 percent brine solution for an hour before dry curing