Nagwan Enayat Presents Dried Roe Method

There are several hard-to-make recipes to prepare in the kitchen such as oriental sausages, bastirma, fesikh, salted sardines, and salted Indian mangoes. But, some food bloggers can introduce easy and simple methods for preparing them at home. One of them is Nagwan Enayat who presents an easy method for preparing dried roe.

Nagwan Enayat

Ingredients:

4 pairs of mullet fish's roe with fine size.

Plenty of salt

Method

Wash the mullet's roe carefully, and detected the vein of the blood as it is so thin. Get a pin, and tick the vein with the pin several times, making sure to tick with a finger to empty it from the blood.

Wipe it thoroughly and gently with kitchen paper towels.

Next, get a food storage container, put three sheets of kitchen paper towel, top it with plenty of salt, and place the roe on it. Cover them with salt. Cover them with salt and cover them again with kitchen paper towels for two hours after that, place the roe from the wet salt, wash them under the running water, and wipe them, gently, with kitchen paper towels.

Get a rack, and it is preferred to be good-aired. Put the roes on the rack and make sure to reverse them thrice or more on the same day. Repeat this step for three or four days.

Each day, the roe will be drier.

After that wrap them in a stretch or plastic cover, and keep them in the fridge.

Here are some photos of them, and it is a great recipe to make. Mullet's season marks this period of the year, so it would be a good motive for trying the recipe.

Contributed by: Rana Atef