Buttariga de tonnu, buttarga de tonnu, throw it out of scampirru
La tuna roe it is as old as the tuna fishing.
It has an elongated oval shape, of different sizes depending on the weight; the exterior color is dark brown, the interior reddish brown.
The taste is strong and very tasty; it is semi-hard consistency, it is cut into slices and or grated.
The operator of the tonnara, dissect the tuna with a very sharp knife; extracts the eggs that are placed in food containers.
The eggs are then transported to a dry and ventilated room where they prepare desks where they rest the eggs.
Above the eggs there is a slab, above which, traditionally, large stones were stored, today we use weights from 50 kg upwards; this procedure is used to let the eggs dry out and make them lose water or liquid residues; drying lasts from 2 to 4 days, depending on egg size.
After these days, the eggs are salted with the salt "mezzano": the operators begin the hand processing that involves a massage of the eggs, resting on the benches with the salt, in a longitudinal direction, turning them several times: with massage, over to let the salt penetrate, any remains of water are eliminated.
The salted eggs are again stored under the weights for about 8-10 days, but daily salting is repeated.
After this period, the eggs are hung, with some hemp rope laces, in a room ventilated, but dry, possibly in semi-darkness because this does capture the color darker outside, while the inside remains rosy.
Le bottarga, hanging on hooks or ropes, they are left to dry for about 30-40 days.
Then they are packaged with different sizes.