2003 November 12-19, Time Out London

Ask Dr Dish, What is Bottarga?

Never heard of it. Is it something you drink?

No. Bottarga (or bottariga) is an artisanal product made from dried and cured roe of grey mullet (bottarga di muggine) or tuna (bottarga di tonno). Originally an Arabic invention, its now popular throughout Spain, the South of France (where its known as boutargue or poutarge,) North Africa, Sicily and Sardinia, where its considered a regional speciality. Tuna bottarga is better known in Sicily, and has a stronger, saltier flavour, the version made from mullet is superiour and is associated with Sardinia.

How is it made?

The hard roe (fish eggs) are removed immediately after a femail fish is caught, then pressed into a solid block, salted and dried in the sun. Mullet bottarga resembles a brown square sausage or salame, and comes with its silvery skin on; the tuna version is grey , and comes in a much bigger piece without the skin.

Sounds a bit fishy to us.

The flavour is unusual fishy and quite intense. It is cut into thin slices, marinated in olive oil and lemon juice, and served as antipasto. Its also grated into pasta sauces, rice dishes, and sauted and mixed with left-over spaghetti.