How to Store and Serve Bottarga
Ideal storage conditions for the waxed and unwaxed series, how to keep it fresh after opening, and the right serving temperature.
STORAGE
Keep bottarga between 10–18 °C in a cool, dry place away from sunlight. The crisper drawer of a fridge also works; never freeze it, as the texture breaks down.
UNOPENED SHELF LIFE
Six months for the unwaxed series, twelve months for the waxed. These hold as long as the pack stays sealed and cool.
AFTER OPENING
Wrap the cut surface tightly in cling film or keep it vacuum-sealed. An exposed surface hardens and darkens over time; that part can simply be trimmed away and the rest is fine. We recommend finishing it within 3–4 weeks of opening.
SERVING
Let it rest at room temperature for 15–20 minutes before grating — the aroma opens up. Scatter over hot dishes only after taking them off the heat. If slicing thin, use a sharp knife and prepare the slices just before serving.
Keep bottarga between 10–18 °C in a cool, dry place away from sunlight. The crisper drawer of a fridge also works; never freeze it, as the texture breaks down.
UNOPENED SHELF LIFE
Six months for the unwaxed series, twelve months for the waxed. These hold as long as the pack stays sealed and cool.
AFTER OPENING
Wrap the cut surface tightly in cling film or keep it vacuum-sealed. An exposed surface hardens and darkens over time; that part can simply be trimmed away and the rest is fine. We recommend finishing it within 3–4 weeks of opening.
SERVING
Let it rest at room temperature for 15–20 minutes before grating — the aroma opens up. Scatter over hot dishes only after taking them off the heat. If slicing thin, use a sharp knife and prepare the slices just before serving.
