Bottarga is the roe sac of a fish, most commonly grey mullet, which is salted, massaged to expel air pockets, then pressed and dried. It's a delicacy the world over, and it dates back to ancient times. Bottarga is wonderful to eat with vegetables, grated over almost any starch or grain, or just on its own, sliced paper thin and seasoned with a little salt or soy sauce, a squeeze of lemon, and a slick of flavourful oil.
French Bottarga sliced "Memmi"
PLEASE BE AWARE that all orders with chilled or frozen products cannot be delivered to Western Australia, Northern Territorie and South Australia.
Our business is adapting to the challenges presented by the pandemic, which means normal practice of delivery has been impacted. As a result, we’re experiencing substantial delays and cannot guarantir the safety and quality of products.
Thank you for your understanding.