Mullet botargo is another name for roe coming from mullet. From thousands of eggs that lays the mullet female, is born one of the most delicious Sardinia delicacy. Botargo, or Bottarga, is the Italian name that specifically indicates dried mullet or tuna roe.
The making process sees the eggs washed, salted, pressed, and finally let dried under the sunlight on special racks in dry and cold rooms.
The mullet roe can be eaten either in slices, more or less thin, according to preference, or minced, to be sprinkled on croutons or first courses. Its strong flavor does not meet everyone’s taste. Those who fall in love with it, however, remain a faithful enthusiast.
- Taste: savory, typical, lightly spicy, intense.
- Scent: delicate, very unique and typical, reminds of fresh fish.
- Appearance: when minced it is brown colored, fine grated.
Our suggestion for:
- Food pairings: on top of pasta, to make spaghetti, bavette, fettuccine, to season salads and tasty appetizers.
- Alcoholic pairings: either a white wine like Verdejo or a sparkling wine like Cava.
Did you know that…?
Despite having the reputation of “fish that lives in the dirty harbors’ waters”, almost all the mullets you buy at the fishmonger’s come from the open sea and are clean.