Grated Bluefin Tuna Bottarga

Bottarga di Tonno Rosso Grattugiata

Testa Conserve (+) / Sicilia (+) / Preserved Fish (+)

FORMATS

40 gr - 1.4 oz - $ 21.00

Ingredients

tuna egg, salt

Grated Bluefin Tuna Bottarga

$ 21.00

Bottarga di Tonno Rosso Grattugiata

Testa Conserve (+) / Sicilia (+) / Preserved Fish (+)

FORMATS

Unit price

$ 21.00

Quantity:

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Grated tuna bottarga is a little savory marine tang in a jar. Tuna bottarga has a stronger taste of fish than mullet bottarga. This bottarga made with egg roe of Sicilian Bluefin Tuna caught by the Testa family is particularly bold! Grated bottarga can be used straight from the jar to make a Sicilian classic spaghetti con bottarga with abundant olive oil. With just a few sprinkles, add rich, salty, umami flavor to any other pasta dish, bitter greens, mashed potatoes, eggs any style, artichokes, or fresh vegetables - wherever you’d like to liven things up with the fresh taste of the sea! ...read more

Our tuna bottarga from producer Testa Conserve in Sicilia is made from the roe (egg) pouch of the Mediterranean Tonno Rosso. Based in Catania, fishmongers and bluefin tuna connoisseur Testa family continue to prepare tuna bottarga with artisanal methods generations old.

These Mediterranean Bluefin Tuna are fished by Testa Conserve with their fishing boat Atlante, exclusively in the waters around Sicily. They wouldn’t waste a bone of all the bounty that the Mediterranean sea offers them. Following Sicilian traditions, each part of the tuna is cherished and used for different recipes. The tuna eggs are skillfully extracted, washed, purified, salted, and cured into a dry hard slab. They are then sliced into pieces and packaged by hand, allowing you to enjoy the rich flavor of the Mediterranean all year long.

Ingredients

tuna egg, salt

Sicilian Bluefin Tuna Bottarga: Critics' Choice

"I used to not love tuna bottarga but then the combination of silky tomato against the deep salt funk of the bottarga – changed my mind…”

Anne Cusack in the L.A. Times

“The bottarga made from tuna roe has a more pronounced salinity and more aggressive dried fish flavor, with a definite mineral edge.”

Sho Spaeth on Serious Eats

Any questions?
We got you.

What is tuna bottarga and how is it made?

Tuna bottarga is a delicacy made in Sicily by salting and drying tuna roe sacs, resulting in a dense, salty, and umami-packed ingredient that is a classic of Italian cuisine. This centuries-old curing method preserves the roe and intensifies its flavor.

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

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

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

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