Bottarga is a Mediterranean delicacy made from the pressed and dried roe of mullet or tuna. It is often used as a seasoning in the cuisines of countries around the Mediterranean Sea, such as Italy, Greece, and Spain. The preparation method involves salting and pressing the fish roe, after which it is dried. The result is a firm, compact mass with an intense flavor and aroma. Bottarga has a salty, savory taste somewhat similar to anchovies, but with a unique character. Bottarga is often shaved or grated over dishes to add an umami flavor. In this powdered form, it is perfect for sprinkling over a dish.
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