Bottarga is sun-dried fish roe taken from the roe sacs of tuna or gray mullet. The roe sack is first removed, salted for preservation, and manually stroked to remove any existing air pockets in the sack. With the use of wooden planks and heavy stone weights a press is made to form the the roe as it is placed between the boards to be pressed and bonded. After the pressing, the roe is sun-dried for several months before being sold in small blocks that are shaved, chopped, grated, sliced, or ground for use in various foods. Traditionally used as a seasoning, bottarga can be added to flavor Italian pasta dishes, rice dishes, salads, or other similar foods, providing a sharp salty flavor. |
