Bottarga: The Sephardic Way (Cured Mullet Roe)

I'm Dan Maslia, son of early 1900s immigrants from Izmir, Turkey. My passion has been preserving the art of Sephardic cooking passed down to me by my mother and the women of Atlanta's Congregation Or VeShalom — so these traditions can live on for generations. In this video, I walk you through making abedahu, the Sephardic name for bottarga — a salted, cured mullet roe that has been a prized delicacy in our community for over a century. Known as the "truffle of the sea," this golden, amber treasure is the heart of a proper Ladino Shabbat meze.