Finest Quality Foods

Pre-portioned, dried Mullet roe.

Known as ‘Mediterranean caviar’, bottarga can be thought of as the truffle of the sea, as it is commonly grated over dishes, just like the fungus, adding its unique aroma and flavour to many recipes. The salted and cured fish roe was all but unheard of outside the Italian islands of Sicily and Sardinia until relatively recently, but is now becoming popular all over the world.

In the salt lakes of Cabras (Sardinia) and in the lagoon areas near Orbetello (Tuscany), bottarga is mostly made with the roe of grey mullet. This is the most refined and expensive one and, due to its golden or amber colour, is often called ‘Sardinia's gold’. In Sardinia, 150 tonnes of bottarga is consumed every year and it takes 2,300 tonnes of grey mullet to make this much, meaning some of the fish are shipped in from other parts of Italy. Its shape is looser and more natural than the tuna variety and it is slightly chewy when eaten. Usually made in September, it has an intense and elegant flavour, with a pleasantly bitter aftertaste.

Bottarga is often grated over pasta, much like Parmesan or truffles, or served very thinly sliced.

• Net Product Weight: 100 g (3.5 oz)

• Storage: 0-3 degC - 32-37 degF