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 (Tunisia), Poutargue (France), 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 mullet, a silver-scaled vegetarian fish which abound in the weedy river estuaries provided by such rivers as the Nile wasbeen preserved first by smoking and later salt. It was probably the experiments to perfect the preservation of the entire fish that lead to what are now the traditional methods of curing the mullet roe sacs.

On the method of curing and preparing LEFKAS Mullet Bottarga, the entire roe sac is left intact through the processes of soaking in brine, drying in salt, pressed under weights and finally dried in the strong summer sun of Brazil. The roes that are left whole, are sealed by dipping in beeswax and end up looking a little like large flat-sided sausages.

In this dried state they display a very concentrated flavour and tend to be grated or sliced finely to garnish or flavour dishes such as spaghetti or served as hors d'oeuvre with olive oil, lemon and pepper