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1
Rinse mullet roe gently under cold water to remove surface impurities; pat dry with clean lint-free cloth.
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2
Line a shallow terracotta or ceramic dish with 1cm layer of coarse sea salt.
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3
Nestle the roe gently on the salt bed, ensuring it sits flat and doesn't crack; cover completely with remaining salt, pressing lightly to make an even mound.
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4
Place a wooden board on top and weight with a stone or cast-iron weight (approx. 1kg); store in a cool, dark, well-ventilated space (12–16°C) for 12 weeks.
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5
After one month, turn the block; after two months, repeat; brush away excess salt before final month of curing.
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6
At 12 weeks, remove from salt, rinse briefly, and air-dry for 2–3 days until the exterior hardens and develops a deep amber patina.
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7
Wrap in parchment paper and store in a cool cabinet; use by grating over pasta, fish, or crudo at table.