La Buttàriga

Tunny Fish or Mullet Eggs

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Another Sardinian speciality is La Buttàriga, which consists of the eggs of either tunny fish or mullet, soaked in a solution of salt and water, drained and compressed, and eaten as an bors-d’œuvre, with a little oil and vinegar. It is somewhat reminiscent of caviare.