Bottarga (Cured Fish Roe)
Bottarga, also known as Botargo, is a prized Mediterranean delicacy cherished for its unique flavor and versatility. This gourmet treat is made from cured fish roe, most commonly sourced from tuna or mullet. Whether grated over pasta, sliced thinly to enhance salads, or paired with crusty bread and olive oil, Bottarga elevates any dish.
To ensure its longevity and preserve its rich taste, our Bottarga is carefully wrapped in wax and vacuum-sealed. Its distinctively briny and umami profile has made it a favorite among chefs and food enthusiasts alike.
Size: 190-200 grams
Made with Mullet Roe
Product of Canada
Bottarga, also known as Botargo, is a prized Mediterranean delicacy cherished for its unique flavor and versatility. This gourmet treat is made from cured fish roe, most commonly sourced from tuna or mullet. Whether grated over pasta, sliced thinly to enhance salads, or paired with crusty bread and olive oil, Bottarga elevates any dish.
To ensure its longevity and preserve its rich taste, our Bottarga is carefully wrapped in wax and vacuum-sealed. Its distinctively briny and umami profile has made it a favorite among chefs and food enthusiasts alike.
Size: 190-200 grams
Made with Mullet Roe
Product of Canada
Bottarga, also known as Botargo, is a prized Mediterranean delicacy cherished for its unique flavor and versatility. This gourmet treat is made from cured fish roe, most commonly sourced from tuna or mullet. Whether grated over pasta, sliced thinly to enhance salads, or paired with crusty bread and olive oil, Bottarga elevates any dish.
To ensure its longevity and preserve its rich taste, our Bottarga is carefully wrapped in wax and vacuum-sealed. Its distinctively briny and umami profile has made it a favorite among chefs and food enthusiasts alike.
Size: 190-200 grams
Made with Mullet Roe
Product of Canada
What is Bottarga?
Bottarga is fish roe that has been seasoned and cured for 3-5 months. It looks like a golden-brown or amber sausage, firm but not dry, and it is eaten sliced or grated.
How to use
Break off the wax, cut into thin slices or grate directly onto your favourite dishes. Pasta and Fish are the most popular foods its used on.
In the Italian culture
Bottarga is used in various ways and popular at seaside restaurants all over Italy. Usually it’s served as an antipasto, sliced thin on pieces of toasted bread. It’s often marinated a few hours in olive oil, then used as a sauce for pasta. Spaghetti with clams and bottarga is particularly delicious.
