Grated Mullet Bottarga

Bottarga di Muggine Grattugiata

l'Oro di Cabras (+) / Sardegna (+) / Preserved Fish (+)

FORMATS

70 gr - 2.4 oz - $ 27.00

Ingredients

mullet egg, sea salt

Grated Mullet Bottarga

$ 27.00

Bottarga di Muggine Grattugiata

l'Oro di Cabras (+) / Sardegna (+) / Preserved Fish (+)

FORMATS

Unit price

$ 27.00

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This grated mullet bottarga from producer Oro di Cabras, in Sardegna, enhances any dish with a briny Mediterranean sea flavor. Grated bottarga can be used straight from the jar to make a classic spaghetti con bottarga with olive oil. Add rich, salty, umami flavor to any other pasta dish, bitter greens, mashed potatoes, risotto, scrambled eggs, pizza, artichokes, or fresh vegetables - wherever you’d like to liven things up with the fresh taste of the sea! One of our favorite things in the world is crostino with burrata, lemon zest, and bottarga grated on top. ...read more

Mullet bottarga is more delicate tasting than tuna bottarga. This grated bottarga di muggine is made from the roe (egg) pouch of the grey mullet fish. Once it has been dried and cured, it has a golden or amber color and a savory, briny taste with a hint of almond. Bottarga was once known as the “poor man’s caviar,” but that hardly does justice to this Mediterranean delicacy, prized by food lovers from the ancient Egyptian, Phoenician and Roman empires, on up to the present.

Ingredients

mullet egg, sea salt

Sardegna Mullet Bottarga: Critics' Choice

“I was hooked the first time I tasted spaghetti alla bottarga in Sardegna. The al dente pasta dressed with fruity olive oil and dusted with amber-gold grated bottarga tasted like summer on a plate"

L.A. Times

“Bottarga is wonderful to eat with vegetables, grated over almost any starch or grain, with a squeeze of lemon, and a slick of flavorful oil.“

Serious Eats

Any questions?
We got you.

What is mullet bottarga and how is it made?

Mullet bottarga is a delicacy made in Sardegna by salting and drying mullet fish roe sacs, prized for their golden color. This creates a dense, salty, and delicately umami-packed ingredient that is a classic of Italian cuisine. This centuries-old curing method preserves the roe and intensifies its flavor.

How should mullet bottarga be stored and how to use it?

Keep grated mullet bottarga in a cool, dry place, ensuring it’s sealed tightly to maintain freshness. Grated mullet bottarga is a perfect umami addition for seafood pasta, spaghetti allo scoglio, or the classic linguine alla bottarga. Add to salads or eggs for a rich and savory flavor boost.

What’s the difference between mullet bottarga and tuna bottarga?

Mullet bottarga is lighter and subtler with a mild and nutty flavor, while tuna bottarga has a darker color and bolder, robust flavor. Mullet bottarga is local to Sardegna, mostly the area around Cabras. Tuna bottarga is a typical ingredient of Sicily and it has a more crumbly texture.