Bottarga is silver mullet roe. It comes from countries surrounding the Mediterranean. Using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light. The wax prevents the contact with foreign matter. For the novice, Bottarga appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products.
Bottarga color ranges from golden yellow to darker shades of reddish brown.
Bottarga is most of the time considered as an appetizer. It has to be thinly sliced and the wax needs to be removed. It matched perfect with lime and olive oil.
Slice Bottarga thin, then squeeze lightly to remove the wax.