‘La Bottarga’ (air dried or cured fish roe) is a rare delicacy that adds a refined flavor experience to Italian, French and other Mediterranean dishes. In Italy bottarga is derived from mullet, tuna or sometimes swordfish, then processed by salting, pressing and sun drying it. It is called boutargue in France, and botargo in North Africa. A similar product in Japan is called karasumi, which is also derived from the mullet fish. The Japanese product is then desalted by soaking it in fresh water before drying. Sparkling Vermentino, Champagne, premium vodkas, and red or black Mediterranean wines make fine accompaniments.
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