Bottarga

Bottarga is a beloved Mediterranean delicacy made by salting, pressing, and then aging the roe sack of the mullet, which is cured in its own natural casing. The result is rich with umami and a brisk essence of the ocean.

This prized preparation is often credited to the Phoenicians of the ancient Levant, who are thought to have introduced it first to Egypt, from which it traveled elsewhere. As they have with many other cured proteins, the Italians have become masters of making bottarga, with recipes dating back to the fifteenth century. We’ve had the pleasure of learning firsthand about this process while spending time with shepherds on the Mediterranean island of Sardinia. The Sardinians are revered as artisans in the aging and fermenting of a variety of Italian specialties, from bottarga to pecorino to wine. The salty, breezy air combined with the cool reprieve of mountain altitude provide excellent conditions for their craft.