Italy's a land of tinned fish. No surprise, since the Mediterranean sea has the biggest biodiversity of sea species, from bluefin tuna to Amalfi Coast anchovies, to the unique delicate flesh of Mackerel and Horse Mackerel. Add an umami boost to your Italian fare with Colatura di alici - Cetara's unparalleled fermented anchovy sauce, or mullet bottarga - a Sardegna delicacy made by drying the egg roe of muggini.
How to use Bottarga
Bottarga is an ingredient worth having close at hand, always in your fridge. Bottarga is salted and dried fish eggs. It can be grated or sliced and incorporated into many dishes that call for a fishy but elegant flavor kick. Let us teach you how to use it, store it, and our favorite bottarga recipes.
