Bottarga is roe: mullet fish eggs that have been salted and dried. Each of our whole bottarga (baffa in Italian) has just the right flavor of fish, concentrated salt and umami. It enhances any dish with a briny Mediterranean Sea aroma. Mullet bottarga is more delicate tasting than tuna bottarga. ...read more
Bottarga is an ingredient worth having close at hand, always in your fridge. All you have to do to use this whole mullet bottarga is peel away the outer layer and slice or grate it. For example, slice it thin for a classic spaghetti con bottarga with
real extra virigin olive oil. Or to use it, not only to add salt and umami, but also to add a delightfully feathery texture to your dishes. Bottarga is delicious sliced into thin strips, serve it as an appetizer: shaved into an elegant thin strip, placed on a piece of toasted bread with lemon zest and EVOO. Use sliced bottarga in your salads. Try it with artichoke salad, celery salad, or fennel salad. One whole bottarga can flavor dozens of meals!
This whole bottarga di muggine is made from the roe (egg) pouch of the grey mullet fish, by Oro di Cabras, our bottarga experts in Sardegna. 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.
