What is
Bottarga?

Bottarga is a delicacy made from the salted, cured roe (fish eggs) of grey mullet or tuna. It is often served grated or sliced thin and is prized for its intense flavor and unctuous texture. Commonly used in Mediterranean cuisine, particularly in Italian dishes, it adds a salty, briny depth to pastas, salads, and appetizers.

Origins & History

Bottarga has its roots in Mediterranean coastal regions, particularly Italy and parts of North Africa. It has been a traditional method of preserving fish roe for centuries, dating back to ancient times when it was used as a source of protein and flavorful enhancement in dishes. In Italy, it is primarily associated with regions such as Sardinia and Sicily.

Taste & Texture

Bottarga has a rich, savory flavor with a salty, umami profile and a slightly nutty undertone. Its taste is often compared to that of cured meats, and it provides a unique culinary experience with its distinct brininess.

Ingredients

Fish Roe

Fish eggs from species such as grey mullet or tuna, which are the main ingredient in bottarga.

Salt

Used to cure the fish roe, drawing out moisture and intensifying flavor during the curing process.

This item may contain the following allergens:

Fish