Sardinia and Sicily have a particularly rich tradition of curing and smoking fish products. You can still see the whole mullet roe hanging out to be air dried in the coastal winds to produce bottarga,
The fine products that we sell are real delicacies, unusual additions to any menu.

Steve Parle  – The Telegraph 7th January 2012

The best Bottarga I have found in Britain comes from Vallebona (vallebona.co.uk) It is soft and pale orange in colour. Often the darker Bottarga has a stronger fishy taste. This is a very simple salad but a true joy to eat.