{"product_id":"mullet-bottarga-dry-cured-mullet-roe","title":"Mullet Bottarga (Dry Cured Mullet Roe)","description":"\u003ch2\u003eMullet Bottarga: A Whole Cured Roe You Grate Like Cheese\u003c\/h2\u003e\n\u003cp\u003eBottarga 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.\u003c\/p\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003ch2\u003eHow It's Made\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild Gulf mullet.\u003c\/strong\u003e Striped grey mullet (Mugil cephalus), wild caught in the Gulf of Mexico.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe roe sac stays whole.\u003c\/strong\u003e Both lobes are kept intact in their natural membrane, which is why every piece has its own shape and weight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalted and gently pressed.\u003c\/strong\u003e Sea salt draws out the moisture, and light pressing gives the roe its flat, dense form.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlowly air-dried.\u003c\/strong\u003e The roe dries until the texture is firm, smooth and slightly waxy, and the flavor has concentrated.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo ingredients.\u003c\/strong\u003e Mullet roe and salt. No preservatives, no artificial coloring. The amber-orange color is the roe's own.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Eat It\u003c\/h2\u003e\n\u003cp\u003ePeel 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrated over pasta.\u003c\/strong\u003e Spaghetti, olive oil, garlic, a little chili, bottarga on top. This is spaghetti alla bottarga, the dish it is best known for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSliced thin.\u003c\/strong\u003e Paper-thin slices with olive oil and a few drops of lemon, on bread or on their own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn eggs.\u003c\/strong\u003e Grated over soft scrambled eggs or a fried egg in place of salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith greens.\u003c\/strong\u003e Thin slices next to crisp greens, celery or fennel with lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith butter.\u003c\/strong\u003e Toast, cold butter, a few slices of bottarga. Works the same way with boiled potatoes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTo drink.\u003c\/strong\u003e Dry white wine, dry sparkling, or cold vodka.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKeeping It\u003c\/h2\u003e\n\u003cp\u003eBottarga 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.\u003c\/p\u003e\n\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does bottarga taste like?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it caviar?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does the weight vary?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I eat the membrane?\u003c\/strong\u003e It is natural and safe, but it is chewy. Most people peel it off before slicing or grating.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much do I need?\u003c\/strong\u003e About a tablespoon of grated bottarga per plate of pasta. One piece covers many servings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it smoked?\u003c\/strong\u003e No. It is salted, pressed and air-dried, with no smoke.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e In Clearwater, Florida, from Gulf of Mexico mullet. We select it and ship it from Los Angeles.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens?\u003c\/strong\u003e Contains fish (mullet roe).\u003c\/p\u003e","brand":"Smoke It Fish","offers":[{"title":"Default Title","offer_id":67670047883542,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0760\/4597\/5830\/files\/mullet-bottarga-2.jpg?v=1791487230","url":"https:\/\/smokeitfish.com\/hy\/products\/mullet-bottarga-dry-cured-mullet-roe","provider":"Smoke It Fish","version":"1.0","type":"link"}