Fresh bottarga approx 100g
Bottarga, or boutarque, is made by layering the whole roe of a mullet to cure under salt and pressing it. Fresh bottarga is cured for a far shorter time than the dried and is crumbly and moist; giving a delicious salt tang that is addictive. Sometimes known as Sardinian caviar, wonderful with pasta, bread and salad, or added to meat stocks and sauces to give an alternative flavour to anchovy or Lea and Perrins.
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Bottarga, approx 100g
Bottarga is a Sardinian speciality, essentially mullet roe which is salted, pressed, and then air-dried until the moment of perfection. This fishy treat is a must-try foodie experience.
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Bottarga grated, 70g
Bottarga is a Sardinian speciality, and once you have tried it you will want to taste it again. Hand-salted mullet roe is dried and then grated for an intensity of flavour that is unsurpassed.
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