Grey Mullet Bottarga is a food obtained by drying the ovary sac of mullets. The mullet roes are extracted, salted, pressed and finally dried to obtain the so-called amber Bottarga with an intense flavor. Bottarga is eaten sliced or grated, as it is mainly used on first courses, but also on croutons or seafood appetizers.
It has a strong flavor, an unmistakable mix of sweetness and sea. Grey Mullet Bottarga is the most sought, so much so that it has been considered a delicacy like sturgeon caviar. It is a simple and natural food, with a high protein content, it represents one of the highest expressions of the gastronomic excellence of Mediterranean area.
The origin of the product seems to be Phoenician, but the term certainly derives from the Arabic «battarikh», the meaning of which was precisely ‘salted fish roe’. The Arabs were in fact famous in the Mediterranean area for their refined culinary techniques, which also transmitted to all other Mediterranean populations.
GRATED MULLET BOTTARGA in jar
Bottarga grated and presented in a jar that preserves all the goodness and organoleptic characteristics of the whole product, but allows you to speed up the preparation of first courses and sauces.