Bottarga

Bottarga is a delicacy made from salted, cured fish roe, typically from grey mullet or bluefin tuna. Its availability aligns with the fish spawning season, which can vary but generally peaks in late summer. Predominantly used in Mediterranean cuisine, especially Italian and Greek, bottarga is often grated or thinly sliced to garnish pasta, risotto, or salads, imparting a rich, umami flavor with a slightly salty, fishy undertone.

Bottarga Synonyms

Botargo
Boutargue
Caviar of the South

Bottarga Substitutes

Different Forms/Types of Bottarga

Whole

Sold as a solid piece, whole bottarga can be sliced or grated fresh, offering a more intense and fresh flavor.

Grated

Bottarga comes grated or shaved, which is perfect for sprinkling over dishes as a garnish or to add a burst of flavor.

Sliced

Pre-sliced bottarga is convenient for immediate use, often used to top pasta or salads.

How to Choose Bottarga

When choosing bottarga, look for firm, glossy pieces with a uniform color. Avoid any that appear dull, discolored, or have a fishy smell, as these are signs of poor quality. The surface should be free of soft spots or mold. If possible, purchase bottarga from reputable specialty stores or online merchants that source from Mediterranean regions, such as Sardinia or Sicily.

Cooking/Prep Tips for Bottarga

Bottarga, known as Mediterranean caviar, is the salted and cured roe of grey mullet or tuna. It’s a delicacy that imparts a unique briny and umami flavor to dishes. For intermediate and expert home cooks, it is essential to use bottarga sparingly, as its intense flavor can easily overshadow other ingredients. Grate it over dishes just before serving to preserve its delicate taste and texture. Avoid prolonged cooking as high heat can diminish its nuanced flavors. Remember, a little goes a long way with bottarga, so use it judiciously to enhance your culinary creations.

Shelf Life of Bottarga

Whole bottarga should be wrapped in plastic film and stored in the refrigerator, where it can last for several months. Grated or sliced bottarga should be stored in an airtight container in the refrigerator and used within a few weeks to maintain freshness. To extend its shelf life, whole bottarga can also be frozen, tightly wrapped in plastic and then aluminum foil, for up to a year.

Recommended Brands for Bottarga

whole bottarga: Manicaretti

grated bottarga: Alma Gourmet

Cooking Techniques for Bottarga

Grating: Grating bottarga finely over dishes like pasta, risotto, or salads adds depth and a burst of flavor. It’s best to use a microplane for a fine, light texture that melts into warm dishes.

Slicing: Thinly sliced bottarga can be used as a garnish on top of crostini, bruschetta, or incorporated into butter for a flavorful spread. The thin slices provide a concentrated flavor and a firm texture.

Infusing: Infuse slices of bottarga in olive oil to create a richly flavored oil. This can be drizzled over cooked vegetables, seafood, or used as a base for dressings. The infusion process transfers the bottarga’s flavor to the oil, creating a versatile ingredient.

Popular Bottarga Recipes

Spaghetti with Bottarga
Bottarga Risotto
Bottarga and Lemon Crostini

Bottarga Nutritional Information (100g)

fat: 14.2 g
fiber: 0 g
sugar: 0 g
protein: 44.2 g
calories: 314 kcal
carbohydrates: 7.7 g

Flavor Combinations

Bottarga has a savory, salty taste that pairs well with fresh, bright flavors. It complements citrus like lemon and orange, as well as crisp vegetables such as fennel and celery. It's also traditionally paired with olive oil and garlic, which can stand up to its robust flavor. Fresh herbs such as parsley and chives can add a fresh touch to dishes featuring bottarga. For a textural contrast, consider adding nuts like almonds or pine nuts. Lastly, bottarga works exceptionally well with creamy ingredients such as butter and soft cheeses, which help to balance its saltiness.

Allergen Information

Bottarga is a fish product and can cause allergic reactions in individuals with fish allergies. Symptoms can range from mild to severe and may include hives, swelling, and anaphylaxis. It is crucial for those with fish allergies to avoid bottarga and products containing it.

Ingredient Comparisons

Anchovies vs Bottarga

Recipes with Bottarga

Spaghetti Bottarga