 Whole and sliced bottarga | |
| Alternative names | Botarga, botargo, butàriga, and many others |
|---|---|
| Course | Hors d'oeuvre, pasta dishes |
| Main ingredients | Fish roe |
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.