Bottarga
Bottarga is the salt-cured, pressed, and dried roe sac of the grey mullet (Mugil cephalus) — a preparation that dates back centuries across the Mediterranean, from Sardinia and Sicily to the Languedoc coast. The whole roe sac is removed intact, packed in sea salt to draw out moisture, pressed under weight, and hung to dry over a period of days until it develops a firm, waxy texture and a deep amber colour. The result is an intensely concentrated ingredient with a powerful savoury, briny flavour and a long umami finish. It is sometimes described as the Parmesan of the sea — and the comparison is apt, because it is used in much the same way: grated, shaved, or sliced thinly to finish a dish.
A little bottarga goes a long way. The flavour is dense and concentrated enough that a few passes of a microplane over a plate of pasta or a bowl of scrambled eggs will transform it entirely. It brings a depth of savoury complexity that is difficult to achieve any other way — iodine, salt, and a particular richness that sits somewhere between cured fish and aged cheese. If you cook Italian food with any regularity, bottarga is one of the most useful ingredients you can have in the fridge.
Rocca has been perfecting the ancient art of bottarga production in Sardinia for over a century, using traditional methods to salt-cure grey mullet roe into what's known as "Mediterranean caviar." Based on Sardinia's pristine coastlines, the family's expertise in sourcing finest mullet roe and meticulous curing processes has established them as one of Italy's most respected bottarga producers, capturing the pure essence of the Mediterranean in every amber slice.
Producer: Rocca, Italy
Ingredients: Grey mullet roe (Mugil cephalus) (fish), salt
Storage: Refrigerate at 0–4°C. Up to 90 days unopened. Once opened, wrap tightly in cling film and consume within 3 weeks.
Net: 150g
Allergens: Fish (mullet)
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Description
Bottarga is the salt-cured, pressed, and dried roe sac of the grey mullet (Mugil cephalus) — a preparation that dates back centuries across the Mediterranean, from Sardinia and Sicily to the Languedoc coast. The whole roe sac is removed intact, packed in sea salt to draw out moisture, pressed under weight, and hung to dry over a period of days until it develops a firm, waxy texture and a deep amber colour. The result is an intensely concentrated ingredient with a powerful savoury, briny flavour and a long umami finish. It is sometimes described as the Parmesan of the sea — and the comparison is apt, because it is used in much the same way: grated, shaved, or sliced thinly to finish a dish.
A little bottarga goes a long way. The flavour is dense and concentrated enough that a few passes of a microplane over a plate of pasta or a bowl of scrambled eggs will transform it entirely. It brings a depth of savoury complexity that is difficult to achieve any other way — iodine, salt, and a particular richness that sits somewhere between cured fish and aged cheese. If you cook Italian food with any regularity, bottarga is one of the most useful ingredients you can have in the fridge.
Rocca has been perfecting the ancient art of bottarga production in Sardinia for over a century, using traditional methods to salt-cure grey mullet roe into what's known as "Mediterranean caviar." Based on Sardinia's pristine coastlines, the family's expertise in sourcing finest mullet roe and meticulous curing processes has established them as one of Italy's most respected bottarga producers, capturing the pure essence of the Mediterranean in every amber slice.
Producer: Rocca, Italy
Ingredients: Grey mullet roe (Mugil cephalus) (fish), salt
Storage: Refrigerate at 0–4°C. Up to 90 days unopened. Once opened, wrap tightly in cling film and consume within 3 weeks.
Net: 150g
Allergens: Fish (mullet)
