Tuna Bottarga (Thunnus Thynnus) is made from tuna eggs which are processed with sea salt and dried with natural ventilation. It is a traditional food originating from the Sicilian coasts, in particular from the areas of Favignana, Marzamemi and Trapani. It is a delicious product that can be enjoyed cut into thin slices seasoned with plenty of extra virgin olive oil and accompanied with sliced bread.
Tuna bottarga is also excellent grated, to season spaghetti or to enrich canapes with butter. Its flavor is stronger than Grey Mullet Bottarga and is generally saltier.
The roes extracted from the tuna even exceed the kilo: they are rinsed, salted, pressed and left to dry in ventilated places for a variable time between 45 and 90 days. In the end, Tuna Bottarga will have an amber-orange color, tending to red, an intense taste and will be ready to be consumed.
The Bluefin Tuna Bottarga has always been a specialty of the Mediterranean gastronomic landscape. Strong flavor is decided, is a truly refined ingredient.
Ideal as an appetizer, cut into thin slices with a drop of oil, accompanied by fresh vegetables.
The Bluefin Tuna Bottarga has always been a specialty of the Mediterranean gastronomic landscape. Strong flavor is decided, is a truly refined ingredient. Ideal as an appetizer, cut into thin slices with a drop of oil, accompanied by fresh vegetables.
Yellowfin Tuna owes its name to the characteristic yellow color on the tip of the fins; its average weight is around 40 kg and the average length is just over one meter. It has pink flesh and darker streaks; they live in herds.
YELLOFIN TUNA BOTTARGA whole
Yellowfin Tuna Bottarga is available in vacuum-packed slices that keep the freshness and organoleptic qualities of the product intact.
Tuna 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.