Botargo

Bottarga is a food which basically consists in Italy from the roe of mullet Mugil cephalus Grosskopf ( bottarga di muggine ), France (French poutargue ) of the type mullet. The Italian name or the Sardinian bottarga buttariga name derived from the Arabic name butārikh / بطارخ for salted roe ago.

PREPARATION AND USE

The roe is salted, pressed, dried in the sun and then coated with a thin layer of wax.

In Italy, bottarga is obtained also by tuna ( bottarga di tonno ) or swordfish ( bottarga di pesce spada ). In Italy, the bottarga di muggine is mainly produced in the following regions:

  • Sardinia: bottarga di cabras ( in Alghero and Stintino )
  • Tuscany: the famous bottarga di Orbetello

Bottarga di tonno comes from the following regions:

  • Sardinia ( Carloforte )
  • Sicily ( Favignana, Trapani, Marzamemi, San Vito Lo Capo )
  • Calabria

Bottarga is known in Italy as the " Sardinian caviar ". Very popular is the bottarga is also in Provence and in Tunisia.

The taste is very spicy to smoky and reminiscent of fresh fish.

Bottarga is eaten mostly rubbed in Italy over pasta or as an appetizer with thinly sliced ​​tomatoes, olive oil and lemon. In France poutargue is eaten as a topping on toast or as an appetizer, served with olive oil, lemon juice and pepper.

Karasumi Thunnus
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