Bottarga is lightly cured grey mullet roe that is staggeringly popular in the South of Spain. Bottarga or Hueva de Mujol has an intensely nutty, salty taste, and silky texture that it is best matched with neutral flavours. This rich delicacy - made all around the Mediterranean - is best eaten in thin slices drizzled with olive oil and served with a cold glass of manzanilla sherry as part of a tapas selection. You can eat it as any other smoked or cured fish, but it is also used by many chefs as a seasoning, grating it over any dish to bring an unami punch. Our Spanish bottarga is from an old family firm - it is exceptionally large, moister, and a cut above any other Italian or Greek cured roes.
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