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Botarga?

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Had some of this the other night grated over pasta. Anyone know how it is cured/preserved? I would assume its heavily salted and aged but would be interested to hear more.

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  1. Brined and/or salted, pressed, dried.

    1. http://en.wikipedia.org/wiki/Bottarga

      Here's some info from Wikipedia. It's spelled with two "t", as I just learned.