Whole Tuna Bottarga

Bottarga di Tonno Rosso Intera

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

FORMATS

approx. 120 gr / 4.2 oz - $ 42.00

Ingredients

tuna egg, salt

Whole Tuna Bottarga

$ 42.00

Bottarga di Tonno Rosso Intera

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

FORMATS

Unit price

$ 42.00

Quantity:

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Known as the “poor man’s caviar”, Sicilian tuna bottarga is bold: it packs all the flavors of the sea! Our tuna bottarga from producer Testa Conserve in Sicilia is made from the roe (egg) pouch of the Mediterranean Bluefin Tuna, Tonno Rosso. Based in Catania, fishmongers and bluefin tuna connoisseur Testa family continue to prepare tuna bottarga with artisanal methods generations old. ...read more

Bottarga di tonno rosso is a rare delicacy with a powerful umami flavor, and pairs well with robust, spicy southern Italian olive oils. Tuna bottarga has a stronger taste of fish than mullet bottarga. To use this tuna bottarga, all you have to do is peel away the outer layer and slice or grate it. One bottarga can flavor dozens of meals, and will last well for several years in the refrigerator.

Grate for spaghetti alla bottarga, sprinkle on a Mediterranean bruschetta, shave onto greens, potatoes, or eggs. We love this whole tuna bottarga thinly sliced and sprinkled on a simple bruschetta with capers and extra virgin olive oil.

These Mediterranean Bluefin Tuna are fished by Testa Conserve with their fishing boat Atlante, exclusively in the waters around Sicily. 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

"Because tuna bottarga is softer, it’s hard to grate without turning into a paste. The better use is to slice it very thinly with a knife after cutting away the outside skin."

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

"The beauty is that once opened, bottarga will keep almost forever in the refrigerator. It’s always there, ready to make an impromptu appetizer or pasta dish.”

The L.A. Times

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 whole tuna bottarga be stored?

Keep whole tuna bottarga in your refrigerator, in its own bag. To use whole tuna bottarga, peel off the outer casing like you would do with salami. Grate or finely slice the amount that your need and wrap the remainder in its own casing (or cling wrap), ensuring it’s wrapped tightly to maintain freshness.

How does tuna bottarga taste like?

Tuna bottarga tastes bold an robust: it packs all the flavors of the sea! Grate for spaghetti alla bottarga, thinly slice and sprinkle on a Mediterranean bruschetta with capers and extra virgin olive oil, shave onto greens, potatoes, or eggs. Pair with seafood recipe for an extra savory flavor boost.