The bottarga by Stefano Rocca is one of great personality and character. Similar to anchovies, bottarga has an intense aroma of the sea with a slight salty taste, and silkier texture. Often grated sparingly in the manner of truffles over an omelette or pasta, bottarga can also be cut into very small wedges, sprinkled with lemon juice and served as an appetiser.
- Made in Italy (Quartuccio, Sardegna)
- One of the Top Bottarga Producers of Italy
- 1st Place Sardinia Food Award 2016 & 2017
- 2nd Place Gambero Rosso
- Good Source of EPA and DHA
- Low Carb / Keto
Bottarga (botargo) is the Italian word for a delicacy of cured fish roe. Its name derives from the Arabic "butarkhah" meaning "fish egg inside its sack". The Egyptians already produced bottarga back in 3000 B.C., as the high quantities of omega 3 polyunsaturated fatty acids (EPA and DHA) found in fish eggs were an important supply of food.
Mullet roe (mugil cephalus), salt.
Refrigerate and consume within 60 days after opening.