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Lefkas Mullet Bottarga is 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.

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