Bottarga is a specialty of both Sardinia and Sicily regions, a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna. Similar foods are the Japanese karasumi, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways.
Its preparation requires the salting of the entire long, fat roe sac, then it subsequently massaged by hand over several weeks to eliminate air pockets. The roe is then pressed using wooden planks and stone or marble weights and finally sun-dried for 1-2 months.
Mullet Bottarga may be shaved, sliced, chopped or grated, adding flavor to a variety of dishes. A very popular dish is Spaghetti with Bottarga, seasoned with grated or finely chopped bottarga, olive oil, red pepper flakes and chopped parsley – simple but delicious. Bottarga also perfectly accompanies bitter greens salads and rice congee for a more flavorful breakfast.
Bottarga should be kept in a cool place away from the light, such as the refrigerator.