Mullet Bottarga (Dry Cured Mullet Roe)

Mullet Bottarga: A Whole Cured Roe You Grate Like Cheese

Bottarga is the whole roe sac of grey mullet, salted, pressed and dried until it turns firm enough to slice or grate. Ours comes from wild mullet caught in the Gulf of Mexico and is cured by hand in Clearwater, Florida. The taste is rich, briny and deeply savory, with concentrated ocean flavor, a lot of umami and a subtle nutty finish. People call it Mediterranean caviar, and a little of it changes a whole plate.

Each piece is one whole roe sac, so no two weigh the same. Expect roughly 3.5 to 5 oz (100 to 140 g) per piece.

How It's Made

• Wild Gulf mullet. Striped grey mullet (Mugil cephalus), wild caught in the Gulf of Mexico.
• The roe sac stays whole. Both lobes are kept intact in their natural membrane, which is why every piece has its own shape and weight.
• Salted and gently pressed. Sea salt draws out the moisture, and light pressing gives the roe its flat, dense form.
• Slowly air-dried. The roe dries until the texture is firm, smooth and slightly waxy, and the flavor has concentrated.
• Two ingredients. Mullet roe and salt. No preservatives, no artificial coloring. The amber-orange color is the roe's own.

How to Eat It

Peel the thin membrane off the part you are about to use and leave the rest covered. Bottarga goes on at the end. Cooking it dulls the flavor, so add it to hot food at the table.

• Grated over pasta. Spaghetti, olive oil, garlic, a little chili, bottarga on top. This is spaghetti alla bottarga, the dish it is best known for.
• Sliced thin. Paper-thin slices with olive oil and a few drops of lemon, on bread or on their own.
• On eggs. Grated over soft scrambled eggs or a fried egg in place of salt.
• With greens. Thin slices next to crisp greens, celery or fennel with lemon.
• With butter. Toast, cold butter, a few slices of bottarga. Works the same way with boiled potatoes.
• To drink. Dry white wine, dry sparkling, or cold vodka.

Keeping It

Bottarga is dry cured and comes vacuum sealed. Unopened, it keeps for about 6 months in a cool, dry place and up to a year in the refrigerator. After opening, wrap it tightly and keep it refrigerated. Stored that way it lasts for several months, and you only cut off what you need each time.

Common Questions

What does bottarga taste like? Salty, savory and concentrated, somewhere between cured fish and aged hard cheese, with a nutty finish. It is strong, so start with less than you think you need.

Is it caviar? It is fish roe, but it eats differently. Caviar is loose pearls served by the spoon. Bottarga is a whole roe sac cured into a firm block that you slice or grate.

Why does the weight vary? Each piece is one whole roe sac from one fish. They run from about 3.5 to 5 oz, and we do not trim them to a standard size.

Do I eat the membrane? It is natural and safe, but it is chewy. Most people peel it off before slicing or grating.

How much do I need? About a tablespoon of grated bottarga per plate of pasta. One piece covers many servings.

Is it smoked? No. It is salted, pressed and air-dried, with no smoke.

Where is it made? In Clearwater, Florida, from Gulf of Mexico mullet. We select it and ship it from Los Angeles.

Allergens? Contains fish (mullet roe).