...originating in countries surrounding the Mediterranean. Using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.
Bottarga is silver mullet roe
Waxing also prevents contact with foreign matter. For the novice, Bottarga appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products.
Colors naturally vary from golden yellow to darker shades of reddish brown.
Our family has been producing premium quality boutargue for hundreds of years, with recipes and know how passed down from generation to generation. Recent research into our family tree yielded a record of one of our ancestors exporting our high quality boutargue across the Mediterranean to Italy in 1679.
Suggested serving and setting for Bottarga
Bottarga is generally eaten as an appetizer.Slice Bottarga thin, then squeeze lightly to remove the wax.
Serve Bottarga with a touch of olive oil and lime, accompanied by crackers and green olives.
Suggested spirits include: Arak, Pernaud, Vodka, or fig liquor.
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