Grated Mullet Bottarga

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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. 

Amazingly, the production process has remained almost unchanged over the centuries. The roe sacks are cleaned, salted, pressed, and dried naturally on wooden planks for 15 to 30 days - unlike commercial versions, which can be dried in electric ovens in a few days, resulting in a higher water content and tell-tale pink color, the sign of an improperly cured product. The Fratelli Manca cooperative is proud to follow the traditional process of bottarga production, an historically important and delicious tradition! 

Use it for:
Pasta con la Bottarga
Before you start to tell us that you don't like fishy flavors, hear us out. We have served this dish…
Read about it:
Oro di Cabras, the Mullet Bottarga the Romans Would Choose!
The name Bottarga comes from the Arabic "Bottarikh" which means salted fish eggs. In fact, it is a…