With the other shad roe sac, I'm attempting a multi-stage curing process. Here it is so far:
First, it was brined for 2 days in a 3% salt solution. Then it was embedded in a thick layer of sea salt for 3 days. Next, it was allowed to dry on a rack in the refrigerator for another 3 days until the surface was thoroughly dry. After brushing off the excess salt, it was embedded in a thick layer of red miso, covered and set in the refrigerator to ferrment for 2-3 months. That's where it is now.
After that, it will be cold smoked, then dehydrated until it is hard as wood.
The intention is to transform the shad roe into a botarga-like product with the complexity of katsuobushi.
The hope is that it will be delicious.
Playing with Fire and Water 
Unbelievable. I smiled when I thought “this sounds like botarga” right before I read the last line. Let us know how it goes!
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I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site (filed under Charcuterie/Salumi). Good stuff, and a gorgeous site!
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Hi Linda,
Shad roe is back in season. How did this turn out?
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Hi Dave,
The shad roe ‘katsuobushi’ turned out quite well. I ended up leaving it in the miso bed for over 4 months, then smoked it and and hung it outside to dry (wrapped in cheesecloth) in a protected area for most of the winter. It did indeed turn out hard as wood, with a smoky/fishy/miso flavor.
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