Ingredients:
required amount of tuna or mullet roe
right amount of salt
Preparation:
Carefully remove the eggs of tuna or mullet, leaving clusters attached to a small strip of meat to hang after inserting a stick. Leave bags of eggs in cold water for 8 hours, then let them dry sprinkle with salt very beaten up. Take the bags and place them between two clean ovarian axis and pressed with a weight on top to prevent slipping off the eggs from the enclosure. For three days leave under pressure in a dry and ventilated. After the interval, put a stick in the piece of flesh attached to the bags and hang them in a dry environment. The roe will be ready when it has dried and will have acquired an amber color, obtained in about 13-16 days. The roe is an appetizer that is served sliced \u200b\u200bwith olive oil and lemon.
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