Bottarga & Tuna

Bottarga, or "Sa Buttariga" in Sardinian, is a typical product of Sardinian cuisine. It is obtained from the roe of the grey mullet fish (Bottarga di muggine), salted, and air-dried, becoming ready to eat in a short time. Properly stored, Bottarga can last up to a year. The Sardinian name "buttariga" comes from the Arabic "butārikh / بطارخ" for salted roe. In France, it is known as "poutargue," and in Greece as "Avgotaracho/Αυγοτάραχο." Bottarga di muggine is mainly produced in Cabras, Alghero, and Stintino. In Italy, Bottarga is also obtained from tuna (Bottarga di tonno - from Carloforte) or swordfish (Bottarga di pesce spada).

The taste of Bottarga is spicy and smoky, reminiscent of fresh fish. In Italy, it is usually grated over pasta or eaten as a thinly sliced appetizer with tomatoes, olive oil, and lemon. In France, poutargue is eaten on toast or served as an appetizer, arranged with olive oil, lemon juice, and pepper. Bottarga is one of the most flavorful ways to bring the sun, the south, and the sea to the table. If you like fish, you will love Bottarga.

Sardinian tuna has been caught in the sea around Sardinia for about 500 years, with red tuna being particularly popular. Its nutrient-rich, pleasantly tasting flesh is suitable for many recipes and is used by chefs worldwide. Everything from the tuna is processed - the roe becomes Bottarga, the fillet becomes Musciame. And the belly meat or the less fatty flank meat (Tarantello) creates a special delight for the palate.