Also called the “Sardinian Caviar”, and known as Pourtargue in French, Bottarga is a luxury delicacy made of salted, cured fish roe. The tongue-shaped pouch of fish eggs is cut from the mullet, hand-salted, and then sun-dried for one to two months.
Perfect cut in thin slices, grated in a pasta dish, or on buttered toast to bring more flavour.
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2 reviews for Bottarga – Dried Mullet Roe
Sayaka Ueno –
Perfect match Daikon(white radish) and Karasumi(mullet roe), it is a very good deal!
Enjoyed its saltiness and bitterness on the toast.
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