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This grated mullet bottarga from producer Oro di Cabras, in Sardegna, enhances any dish with a briny Mediterranean sea flavor. Mullet bottarga is more delicate tasting than tuna bottarga. Grated bottarga can be used straight from the jar to make a classic spaghetti con bottarga with olive oil. Or use it to add rich, salty, umami flavor to any other pasta dish, bitter greens, mashed potatoes, risotto, scrambled eggs, pizza, artichokes, or fresh vegetables - wherever you’d like to liven things up with the fresh taste of the sea!
This Bottarga di Muggine is made from the roe (egg) pouch of the grey mullet fish. Once it has been dried and cured, it has a golden or amber color and a savory, briny taste with a hint of almond. Bottarga was once known as the “poor man’s caviar,” but that hardly does justice to this Mediterranean delicacy, prized by food lovers from the ancient Egyptian, Phoenician and Roman empires, on up to the present. 
Use it for:
This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of…
Bottarga is an ingredient worth having close at hand, always in your fridge. Bottarga is…