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. 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 taste and aroma. Bottarga has a salty, savory flavor somewhat comparable to anchovies, but with a unique character. Bottarga is often shaved or grated over dishes such as pasta, risotto, or salads to add a deep umami flavor. It is an ingredient used in small quantities due to its pronounced taste.
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