Bottarga, also known as bottarga di muggine, and sometimes spelled botarga, is premium dried, cured grey mullet roe and one of the most prized delicacies in Mediterranean cuisine. Dense, intensely flavourful, and unlike anything else in the world of cured roe, a single lobe transforms simple dishes into something extraordinary. Rich in omega-3 fatty acids and high-quality protein, grey mullet eggs deliver genuine nutritional value alongside its extraordinary flavour — a rare combination in the world of premium delicacies. Pair with our salmon roe or explore the full caviar and roe collection for more premium options delivered fresh to your door in Canada. Approximately 85g per unit (including protective wax coating) Whole dried, wax-sealed lobe May come as a single or a pair of lobes What Does Bottarga Taste Like? The flavour of grey mullet bottarga is deeply umami, richly saline, and nutty with a long oceanic finish — concentrated and complex in a way that only an air-dried, salt-cured roe can be. It's the kind of ingredient chefs describe as "the truffle of the sea." The curing process firms the texture and amplifies every layer of flavour that fresh mullet roe simply can't deliver. How to Use Bottarga Grated bottarga over pasta with good olive oil and garlic is the classic Sardinian preparation — simple, fast, and remarkable. Beyond that, shave it paper-thin over burrata, scrambled eggs, or raw oysters. Stir it into risotto at the finish. Slice it thinly and serve with sourdough and extra-virgin olive oil as a standalone appetizer. One 85g lobe goes considerably further than you'd expect, making grey mullet bottarga one of the most cost-effective luxury ingredients you can stock. How long does bottarga last? Kept refrigerated in its vacuum-sealed bag, bottarga will last several months. For longer storage, freeze the sealed lobe — it thaws with no loss of flavour or texture. Is bottarga the same as caviar? Both are cured fish roe, but bottarga is dried and pressed into a solid lobe, while traditional caviar is cured as loose eggs. Bottarga has a stronger, more concentrated flavour. Browse our sturgeon caviar collection if you're looking for classic caviar.
