Mullet Bottargais the preserved
roe of mullet. The cuning of mullet roe
into what has become one of the Mediterranean's
gourmet delicacies.Bottarga, Boutargue (France / Tunisia),Avgotaracho (greece), Karasumi (Japan) is tradition that dates back to
the time of the Egypatians.The name is
thought to have evolvec from the Aratic
team for raw fish eggs: 'bot-ah-rik'.
The roes that are left whole, are sealed
by dipping in beeswax and end up locking
a little like large float-sided sausages.
In this dried state they display a very concentrated
flavour and tend to be greated or sliced
finely to garrish or flavour dishes such
as spaghetti or served an "hors d'oeuvre.
with olive oil, lemon, and pepper.