Known as ‘Sardinian caviar’, Bottarga is the salted, pressed and dried roe of grey mullet (muggine) The mullet roe is a specialty of Sardinia. The best time to harvest the mullet is in August and September, when the hen fish are full of roe. To make bottarga, the entire long, fat roe sac are removed with the utmost care to avoid piercing; they are then salted and massaged by hand over several weeks to eliminate air pockets and pressed using wooden planks and stone or marble weights in to the characteristic oblong shapes before sun-drying them for one to two months depending on the size of the roe.
The finished product is amber to dark brown in colour and firm and waxy in texture. The flavour of bottarga di muggine is delicately flavoured, unmistakably fishy but finer and less intense than bottarga di tonno (tuna) also commonly produced in Sardinia, particularly in the southern areas.
Bottarga from Cabras is renowned for its exceptional quality and flavour and has been recognized as such by the Slow Food Movement in their Ark of Taste, which promotes the finest tasting artisan foods in the world. The best examples of mullet bottarga come from Sardinia.
Bottarga has all of the fantastic nutrients of fish: it is, in essence, a superfood packed with zinc, omega-3, protein, calcium, vitamins A and D.
The best way to eat bottarga is raw. It can be used to prepare vegetables antipasti (it goes perfectly with raw artichokes) and side dishes. Sliced thinly and drizzled with extra virgin olive oil and lemon it makes a delicious crostini.
It also tastes wonderful with pasta: “Spaghetti con Bottarga” made with grated or finely chopped bottarga, extra virgin olive oil, garlic, red pepper flakes and chopped parsley - simple but delicious
Our range of Bottarga is from 40 to 100 grams in size. They differ not only in shape and size, but also how dry/moist they are depending on how much they are salt cured.