Bottarga is the roe pouch of grey mullet which is massaged by hand to remove air pockets before a drying and salting process using Italian sea salt to bring out the almondy, slightly bitter flavour.
Often referred to as the caviar of the Mediterranean, Bottarga (or Bottargo) is used in Sicilian and Sardinian cuisine, it can be served with lemon juice as an appetizer and can be used in pasta dishes.
