Mahi Mahi Roe | How to Make Bottarga
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- čas přidán 2. 07. 2024
- We cut into a Mahi Mahi to find it's absolutely packed with roe. I salt/sun cure it to make the Sicilian delicacy known as bottarga then make an incredible pasta with it
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#Bottarga #KeyWest #roe #pasta - Zábava
Man you are killing it lately with these ideas!! Been a fan since day 1 but man you’re on a roll lately. Can’t wait to make this with some mullet roe this fall
110% AGREE.
I’ve been having a lot of fun filming these
Aloha. My French chef in Hawaii used to grate it over pasta as well. Those wooden fish drying boxes the locals used would be perfect. Also good grated over eggs.
So good on eggs!
Your video not only showcases the intricate process of transforming roe into a delicacy but also educates viewers on traditional food preservation techniques. By sharing this knowledge, you've not only enriched culinary enthusiasts but also celebrated the richness of seafood and its diverse culinary applications. Your dedication to showcasing the process with clarity and passion is truly commendable. And I am Floating Village Life.
Wow! Thank you!
We commercial fish mullet on the west coast during roe season, and the top chef’s all over the world go nuts for the red roe and once it’s cured they say it brings out the ocean in their dishes. Love the channel my friend and especially your skills and talent in the kitchen 💪
Ah that’s amazing! I wish more chefs used it
Super interesting recipe! Will need to try this with Snoek roe! In South Africa we eat Snoek roe lightly dusted with flour and fried. Delicious! Can't believe people would throw it away.
It’s thrown away so much here
Hi Will, we eat all the roe from the fish i catch. Fried in butter and garlic on some fresh bread or baguette is just amazing. Now i learned something new to use. Thanks.
I do love it fried too!
Great video Will! Man, you never cease to amaze me. You are constantly cooking up different recipes with odd items that are actually fairly simple that a lot of people with little cooking skills, should be able to make at home. Sweet dish.
Thanks for sharing!!!
Always try to make it approachable, even the complicated ones
My dad would keep the roe from any fish we caught and scramble it with eggs for breakfast. I keep it and cook it when I cook the fillets. I will have to try this now.
Let me know what you think
Key West Pizza Roe. Let's go!!!
Haha that would work
Great looking dish, I was hesitant at the beginning, but the way you described the flavor that the Bottarga is more umami and like a linguine with clams sauce, it sounded right up my alley. Cheers, Will. Thanks for the hat, once again brother!
If you were to eat it alone it’s definitely strong
Thank you for watching and commenting ! Hope you like the hat
Another great dish !!!
Thank you!
Wanted to let you know that this was excellent! Friends, atmosphere, teaching, flavor expansion, just wow
Glad you enjoyed it!
@psoldner1 he's inspired me to CCC. Yesterday I did a CCC with a trout for my 2 nephews. They had a lot of fun.
New bucket list item thanks
Heck yeah!
Great video I’m going to have to try and make some now .
Please do!
That another good one Will!!
Thank you Edwin
What a great videoWill
Thank you!
What a great and unique Italian pasta and fish dish! Great job!
Thank you John
Really enjoy the recipes. Matching that Florida flavor with SC lake fish
There we go
That sounds and looks very delicious! Thank you for the new recipe!
My pleasure !
THANKS CLAMS SO INTRESTING MAN I LOVED THIS UNIQE IDEA !
More to come!
Awesome, keep up the good work.
Thanks!
Northern Pike roe is an excellent caviar but this method is one that could transform it to another level. I will be trying it but smoking rather than sun/air curing
Love it
Great video
Thank you!
Perfect way to unwind after dinner! Always a blessing when either of you two upload!
Appreciate that and I’m happy you find the videos relaxing
Eggcellent addition , well rounded and feisty.
Thank you!
Give me a shot at it. Yum yum.
This was dope my guy
Thank you!
damn that looks good!
Thank you!
You did it again. I ate a good and filling dinner, but I watch this at 11pm and I’m hungry again!
Yes!
As usual Will very interesting dish, I love watching you cook. You looked almost as happy as when you found mushrooms, getting that patarga (butchered that spelling). Cheers!!
I was excited!
Nice video
Thank you!
Been waiting on this video
Excellent
Shut Tha Front Door and Drop Tha Mic !!! That is pretty awesome Will.
Watch out for those dirty iguanas, they eat everything
Keep up the great work brother.
Best Wishes,
Micky C
They do! I gotta eat them
When we go ice fishing I will harvest perch roe and make caviar, I have a new plan for it now!
Nice!!
very very cool.. ive been eating a lot of Ziti with clams lately..(canned) lol... this must be very good.
Very similar in that salty ocean flavor
WOW! I CATCH HUGE SPECKLED TROUT HERE ON THE GULF COAST OF ALABAMA AND DO COME ACROSS A LOT OF THEIR ROE. I ALWAYS CUT IT OUT AND FRY IT. HOWEVER, IM THE ONLY ONE THAT EATS IT. CAN'T WAIT TO TRY THIS DISH!
Amazing! I do love it fried
@@raybrdjr lol… I do the same over here in Mississippi bro!
I will definitely try this the next time I find a big row in one of our fat specks!!!
@@TheodoreBrown-jd6yc aight man, let me know how you like! 👍
I tried bottarga over a pasta in Italy after I saw your first video. Been craving something like it ever since. I brought back a big ass bottle of colatura di alici just to get that flavor in my pastas.
That is amazing! You just made my day
You’re killing it with the creative dishes! What would you change if you could make the pasta again? Would cream spruce it up?
Me personally wouldnt change a thing. Cream would work but it would be VERY rich
I love bottarga!!!! Have you ever tried curing chicken yolks…? Same process but refrigerated. Same application for food too. It’s yum yum.
I’ll try it
Só vou falar uma coisa! Deu água na boca. 🤙
That’s great!!
That was really interesting and I try to keep an open mind, but nothing about Roe resembles food to me. Very interesting for sure.
It’s not for everyone but if you had the pasta… you might change your mind
Hey man! Great videos and always look forward to new ones. Would you and Aaron have any interest in fishing striper from the beach at island beach state park in nj this fall? Drive on and chase schools or set up fish clams and bunker? Have a fire cook and eat on the beach?
I would, Aaron probably not
@@CookingWithClams keep up the good work. Ill hit ya up round that time.
I’m looking forward to using this with mullet row this fall ! I eat a little red row fried occasionally but this sounds like a great use for the row. I might smoke it a little bit while I’m smoking the mullet. Clams , what do you think about smoking for a few minutes after the salting ? Would I be messing up ?
Mullet roe is the absolute best for this. Smoking it would be great but I’d try a cold smoke or VERY low temp
Will I was hoping you were going to make pasta from scratch and infuse it with the bottarga, that would’ve been cooler. Love your vids bud
Idk I thought salt and sun curing fish roe for 3 days was pretty cool.
And thank you!
@@CookingWithClams it totally was, extra mile!!! Haha jk I work in fine dining so I’m used to our chefs infusing house made pasta and since you’ve been making your own bread lately I just thought it might happen 🤙. Not ripping on you, just a thought since you said you have some left ;)
Keep up the great work. I always look forward to Mondays and Tuesdays-ish between you and Arron. Also is it time for a cooking challenge yet with KWW? I think you need better judges next time lol
Very interesting but honestly, I’ve never been hungry enough to eat that! Lol
Try it
In Colombia 🇨🇴 we fry them and eat it with lemon and tomatoes
Love em fried!
Cool recipe and video. You have a recommendation for a place in Key West who makes it?
No one does unfortunately
@@CookingWithClams
Damn,heading down there the end of the month. Always looking for new spots and dishes.
I don't get this one, clam. But I live in Tennessee after all! Keep em coming!
Haha that’s ok! Make the same dish but with Parm
Aloha. I believe it’s an Italian thing.
@@adamyoung480 Aloha is Hawaiian thing!
@@danawalker55 Aloha is, but the dish is Italian.
@@adamyoung480 where's mama Clams when you need her?
Would be cool to see you do a collaboration with Yames who appears on Landsharks channel every once in a while.
Ever heard the saying “too many cooks”? We are an opinionated lot
When we first started wreckfishing of South Carolina the fish were loaded with eggs. Some the size of footballs we used to bring them in but nobody would take them should have gone to Brooklyn. Lol
Haha yes!
I'd love to pair you up with my younger brother, who is the lead bartender at a prestigious Cape Cod Resort. Who also has a shellfish and lobster license with non stop culls where he ALWAYS gets little necks, lobster, mussels, oysters and much more.\
I know you travel to New England a few times per year. Let me know if you're interested.
I’m absolutely interested! Shoot me an email
@@CookingWithClams Will, email sent.
Solid eatery....¿
I swear will, if I believed in an alternate universe you would be my husband!!😊
Interesting, can you use other saltwater fish roe?
Any will work!
@@CookingWithClams Awesome, I will definitely try this, thanks!
Like fish sauce on Mexican street corn, just mayo & fish sauce.
Yes!
So I get row out speckled trout the size of the one you have there.
I’m guessing I could do the same with the speck row???
🕷️
Yes!
I have often fried dolphin roe and served as an appetizer, now I'm trying this. Do you think I can dry it in the oven vs the sun?
I don’t see why not
Awesome video Brother poor mans caviar lol
Tell me about it
Can I copy (steal) this creation and use mullet row? I'm up the road in Bradenton and during the mullet run we can get plenty of roe. Also, Ocean Bean (FI) invite is still open. The family will be back on the island July 18-29th. Calms, Seabass and Fluke on the menu......
Steal away! And yes mullet is what’s usually used.
Have you had it with Mullet Roe? Im my mind, I would imagine Mullet Roe to have a stronger flavor but I have no idea. I hadn’t even heard of this recipe before you told us about it.
Mullet toe is what they use most for it. And add a bit of sugar as well
Put on wire rack to get air on both sides?
Yes that would be smart
🍽️🐟♥️
Could the roe be smoked rather than sun cured in more northern areas?
It can
Spanish paprika ???
TNX 4 VID LOL
??
How did you keep the Racoons from getting it???
Last time I did it on the channel, something ate it
I believe that was at the old chief of police house who had square grouper
Bum farto the fire chief
@@CookingWithClams I was close. I saw you came in third in your chef’s group. Good job
Does the Giardiasis give it more or less flavor? It blows my mind when you use ditchwater to rinse things. You're just going to have to rinse it again in something clean before eating it.
Hasn’t gotten me yet. And yes the flavor is outstanding
I get where you’re coming from but I don’t have the same concern
@@ZippytheHappyChimp That’s not ditch water . That’s a saltwater bayou that rises and falls with tides from the Gulf of Mexico!
Very fresh saltwater is great for cleaning food and I love to boil my crabs in it also!…
🕷️
Houston, We have a problem
No problem
Good thing I already had my dinner prior to watching!
You should always eat before these videos!
The meat you buy doesn't get picked up in little packages from the ground
@@matthewmonteagudo679?
Cows always have row
Just depends how full sometimes
😂
Seems simple. Just need that hawk tua sun. I don’t have that up here 😢.
In Sicily they cure it hung up for 2-3 weeks
Tell Madeline that it is not the uterus, they are the fish's ovaries. LOL, getting some biology lessons with the cooking lessons, SWEET!!!!!
It’s the lungs