Botargo is made from the roe pouch of grey mullet, or sometimes from Atlantic bluefin tuna (bottarga di tonno), or even swordfish.[7] It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab and is sometimes coated in beeswax for preservation purposes.[8][9] Not all roe is coated in beeswax as some producers simply keep the natural casing of the roe intact. This contains the eggs securely once dried and salted.[9][10] The curing time can vary depending on producer and the desired texture as well as the preference of the consumer which varies by country.