What Is Bottarga? The Caviar of the Mediterranean
Made from the roe sac of grey mullet, hand-salted and sun-dried, bottarga is considered the caviar of Mediterranean cuisine. How it is made, and how to enjoy it.
Bottarga is made by salting the whole roe sac of grey mullet and drying it for weeks in sun and shade. Known along the Mediterranean coast for centuries, it is called the caviar of the sea for its deep umami and velvety texture.
HOW IT IS MADE
The roe sac is removed intact, layered with sea salt and pressed to release moisture, then dried in controlled conditions. No additives, no preservatives, no smoking — salt is the only cure.
HOW TO ENJOY IT
Most often grated finely. Scatter it over hot pasta after removing it from the heat — never cook it, or the aroma is lost. It pairs beautifully with olive oil and lemon zest. It is also sliced thin and served on buttered bread, or over salads.
PAIRS WITH
Olive oil, lemon, garlic, thyme, fresh fennel, cherry tomatoes and a good white wine.
HOW IT IS MADE
The roe sac is removed intact, layered with sea salt and pressed to release moisture, then dried in controlled conditions. No additives, no preservatives, no smoking — salt is the only cure.
HOW TO ENJOY IT
Most often grated finely. Scatter it over hot pasta after removing it from the heat — never cook it, or the aroma is lost. It pairs beautifully with olive oil and lemon zest. It is also sliced thin and served on buttered bread, or over salads.
PAIRS WITH
Olive oil, lemon, garlic, thyme, fresh fennel, cherry tomatoes and a good white wine.
