herring bottarga
Bottarga is a form of preserving fish eggs with salt. Its a delicacy all over the Mediterranean and has a very ancient history. The great …
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By Ben Reade
Filed under: general
Tags: bottarga, Danish Food, Danish Gastronomy, Denmark, fermentation, fish, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, herring, home made bottarga, how to make bottarga, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, recipes, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy
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Filed under: general
Tags: bottarga, Danish Food, Danish Gastronomy, Denmark, fermentation, fish, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, herring, home made bottarga, how to make bottarga, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, recipes, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy
Comments: Add a Comment
Tag: bottarga