Volgens mij heb je dan toch ook nog een hommer nodig…

Bottarga maken.

Bottarga is salted, cured fish roe that is traditionally sliced thinly or ground and sprinkled on seafood pasta dishes. It may sound weird and stinky, but trust me — a little tossed in with spaghetti and clam sauce or sprinkled over fresh beans instantly transports you to the seaside.

Bottarga’s flavor is the essence of the sea: Fishy, but not in a bad way, and very briny from the salt. If you happen to come across large roes in fish you catch, or if you buy some at the market, this is an excellent way to preserve them.

Nu nog even de link:
http://fishcooking.about.com/od/smokebrine/ss/bottarga.htm

Remi.