Bottarga: the "caviar" of the Mediterranean

Fish roe, defined as the "caviar of the Mediterranean", is an excellence of Italian gastronomy with a millennia-old history.

Bottarga: the millennia-old history of a treasure from the sea

Its origins date back to Phoenician times, when coastal populations preserved fish eggs in salt to keep them.
The Phoenicians, who arrived on the coasts of present-day Sardinia, shared the secrets of this delicacy with the Nuragic peoples.

It is thanks to the Arabs, who called it battarikh (salted fish eggs), that bottarga owes its name and also its widespread popularity.

What is bottarga?

Bottarga is a fish product derived from the eggs of mullet or tuna, salted and dried. Its texture is compact, its amber color makes it unmistakable. The flavor is intense and decisive, with marine and savory notes.

The different types of bottarga

There are two main varieties of bottarga: mullet and tuna. The mullet bottarga is the most prized, with an amber color and a milder flavor, while the tuna bottarga (here you find the red tuna bottarga) is characterized by a darker color and a more intense flavor.

There are other rarer varieties of bottarga: grey mullet, swordfish, and sardines, however, these are more difficult to find.

Bottarga in the kitchen

Bottarga (here you can find bottarga for purchase) is a versatile ingredient that can be used in various ways, the most common being to grate it over first courses, such as spaghetti or risottos, to give them its unmistakable savoriness.

Alternatively, it can be sliced thinly and served as an appetizer on slices of bread, used in salads to contrast with sweet elements, or paired with milder flavors in savory pies.

Bottarga is a perfect ingredient to enrich many dishes with a gourmet touch.

A journey into the artisanal processing of bottarga

The processing of bottarga is an art passed down from generation to generation, requiring time, patience, and skill.

1. First, the fish eggs are carefully selected, washed, and salted by hand.
2. This is followed by a drying period, which can take place in the sun or in special drying rooms, during which the product loses water and concentrates its unmistakable flavor. Mullet bottarga requires about 20 days of drying, while tuna bottarga can take up to 40 days.

Tips for storing bottarga

Bottarga can be stored in the refrigerator for several months. It is important to keep it in an airtight container to prevent it from drying out, ideally vacuum-sealed.