Hi Daniel, I was looking for something on UA-cam to remind me on how to do Bottarga (Italian), Avgotaraho (Greek), Abudahu (Sepharic). It is interesting that we all use the same roe (mullet) and almost exactly the same process. Our only point of departure is that when it comes to waxing the Abudahu/Avgotaraho/Bottarga, what we do is throw the wax into a pot of boiling water. Once there are no visible lumps of wax in the water, we then dip as much of the roe into the boiling water without burning our fingers and slowly bring it out covered with a thin layer of wax. We then grab the other end and dip in the other end. We then repeat the process. This avoids making any holes in the roe and does cover the roe with wax. Just as an aside, my mother's family also came from Smyrni (Izmir) in Turkey around the same time and fled to Greece. Thank you for a very worthwhile and informative video.
Thanks for your reply. I do dot mix water with the wax. I fill the pot with wax and submerge the roe entirely in the wax. I dip it in for about four times and let it dry. It will get a thick coat of wax and will last several months in the refrigerator. What was your mother's maiden name. My mother's was Cohen and my father's was Masliah. You can email me this info at dandmaslia@gmail.com. I live in Atlanta, GA. Where do you live?
Great job, now I'm hungry. Italian Jews love their Bottarga. I enjoy it cured as is and on pasta as well. Sauté a little oil, garlic and hot peppers and add grated Bottarga. You can also add anchovies if you like.
That's so great. I'm always researching sephardic cuisine and I know Bottarga as a sephardic dish. I just didn't get the sephardic name you said. Was it in ladino?
Sephardics call bottarga by several different names: Aboudaju, abudaraho, Abottargo.I think these are Ladino words but I can't find them in any Ladino-English dictionary.
Would you think it’d be possible to make some form of this with crab roe? If you stuffed it in a sausage casing? Or shaped it and froze it right before you salt it? Would love to hear back! Looks so good!
Use plain sea salt for curing. Iodine in iodised salt has a very distinct flavor that's unpleasant when concentrated. Iodine was added to salt in Nth America to combat mental deficiency etc.
Hi Daniel, I was looking for something on UA-cam to remind me on how to do Bottarga (Italian), Avgotaraho (Greek), Abudahu (Sepharic). It is interesting that we all use the same roe (mullet) and almost exactly the same process. Our only point of departure is that when it comes to waxing the Abudahu/Avgotaraho/Bottarga, what we do is throw the wax into a pot of boiling water. Once there are no visible lumps of wax in the water, we then dip as much of the roe into the boiling water without burning our fingers and slowly bring it out covered with a thin layer of wax. We then grab the other end and dip in the other end. We then repeat the process. This avoids making any holes in the roe and does cover the roe with wax.
Just as an aside, my mother's family also came from Smyrni (Izmir) in Turkey around the same time and fled to Greece.
Thank you for a very worthwhile and informative video.
Thanks for your reply. I do dot mix water with the wax. I fill the pot with wax and submerge the roe entirely in the wax. I dip it in for about four times and let it dry. It will get a thick coat of wax and will last several months in the refrigerator. What was your mother's maiden name. My mother's was Cohen and my father's was Masliah. You can email me this info at dandmaslia@gmail.com. I live in Atlanta, GA. Where do you live?
Thank you, gentle.
I'm a Chef, looking for traditional recipe about how to make a food.
Your video give me a lot of sense.
Thanks again.
Great job, now I'm hungry. Italian Jews love their Bottarga. I enjoy it cured as is and on pasta as well. Sauté a little oil, garlic and hot peppers and add grated Bottarga. You can also add anchovies if you like.
That's so great. I'm always researching sephardic cuisine and I know Bottarga as a sephardic dish. I just didn't get the sephardic name you said. Was it in ladino?
Sephardics call bottarga by several different names: Aboudaju, abudaraho, Abottargo.I think these are Ladino words but I can't find them in any Ladino-English dictionary.
Saglik olsun, from Finland
Thank you for sharing this. I noticed that you used iodized salt. Is that important or will any salt work ?
I use iodized salt because the grains are small. Using large grain salt such as kosher salt could puncture the membrane.
Thank you for replying . Have you tried frying the white roe - after you put the stigma behind it tastes like fried oysters.
Thanks a lot. Big love from israel🇮🇱🇮🇱🇮🇱🇮🇱🇮🇱🇮🇱🇮🇱🇮🇱🇮🇱
Great presentation, I would like to purchase your product but there is no information on how to reach you.
Thanks for your comment. I have retired from selling my aboudaju after doing it for over 50 years. Dan Maslia
من فضلك ماهو الشمع الذي تستخدمه
please what is the wax wich you are used it here ?
I use cheese wax which is very pliable. My supplier is New England Cheese Making Supply Co. 54 Ste B Whatley Rd South Deerfield, MA 01373
Would you think it’d be possible to make some form of this with crab roe? If you stuffed it in a sausage casing? Or shaped it and froze it right before you salt it? Would love to hear back! Looks so good!
Use plain sea salt for curing. Iodine in iodised salt has a very distinct flavor that's unpleasant when concentrated. Iodine was added to salt in Nth America to combat mental deficiency etc.