Bottarga is a specialty dish that can only be found in specialty stores in the United States. Fresh Bottarga is the most popular Italian gourmet product at DukesGourmet. We have them in a variety of styles.
Bottarga Esmeralda, Bottarga Gold, and so forth, all meticulously crafted by world-class chefs. Above all, our Bottarga Foods are not prohibitively expensive. They are the cheapest on the market.
It’s a world-famous delicacy that dates back to ancient times. When humans discovered this preservation technique, it appears that they extracted fish roe sacs and salted and dried them to form a truly flavorful pantry staple that is resistant to rot almost anywhere they fished.
Bottarga for sales online with DukesGourmet, which is delicious with vegetables, grated over practically any starch or grain, or just on its own, chopped paper-thin and seasoned with a pinch of salt or soy sauce, a squeeze of lemon, and a drizzle of fragrant oil.
Buying Bottarga online is best eaten fresh, but it can also be used to top cooked dishes, almost like flaky sea salt garnishes. Because bottarga is so intensely flavored, a little goes a long way, therefore it’s best grated on a Microplane or finely sliced on a mandoline. If it’s too soft to grate, try freezing it instead.
Aside from its flavor, the nicest thing about Fresh Bottarga is that it can be stored indefinitely. Even after you open the package, peel back the pellicle, and grate some over pasta, the remaining will keep for months and months, carefully wrapped in plastic and refrigerated.
It’s best if used within 15 months if it hasn’t been opened, but it’ll be great for two or three years if it hasn’t been opened. Because bottarga is sensitive to UV light, it should be stored in a dry, dark environment.
The grated mullet bottarga supplied by DukesGourmet adds a saline Mediterranean sea taste to any dish. Mullet bottarga has a milder flavor than tuna bottarga. Grated bottarga can be used directly from the jar to make traditional spaghetti con bottarga with olive oil.
Alternatively, add it to any other pasta dish, bitter greens, mashed potatoes, risotto, scrambled eggs, pizza, artichokes, or fresh veggies to add rich, salty, umami taste.
Grated Bottarga is mostly prepared from gray mullet roe pouches. It is sometimes made with Atlantic bluefin tuna or yellowfin tuna. It is gently massaged to remove air pockets before being dried and cured in sea salt for a few weeks. As a result, a hard, dry slab is formed.
It was previously covered in beeswax to preserve it, as it is still in Greece and Egypt. The curing period varies depending on the producer and the desired texture, as well as consumer choice, which differs by nation. Fresh Bottarga is often served thinly sliced or grated.
It is made entirely from Gray Mullet Roe, which is widely regarded as the best raw material for the manufacturing of Bottarga.
- Bottarga powder is dehydrated and grated.
- Preservative-free natural product
- With nutritious benefits and a long-lasting pleasant flavor.
Fish Roe, also known as Bottarga, has long been revered as a fertility meal. It is particularly high in vitamins A and D, as well as zinc and very long-chain fatty acids. Cut Bottarga foods into small slices for a snack or grate it as a topping for main dishes (similar to parmesan cheese).
DukesGourmet’s tuna Bottarga for toppings is a refined, high-quality product. It entices senses and a silky savoriness when combined with the powerful odors of the sea.
- DukesGourmet offers Bottarga for sales online with the smell of the “aged” sea, fresh and pure.
- A strong, sweet flavor with a noticeable salty undertone.
- Round and balanced, with a mildly bitter and spicy finish.
Myth to debunk
A dark Bottarga is inferior: When buying bottarga online, it is common to come across gray mullet bottarga that is not amber-orange, but rather reddish-brown; this leads us to believe that the market bottarga is not as nice as the other.
Rather, ovarian sacks retrieved from gray mullets of the same school and fished at the same time can contain a variety of diverse colors, ranging from yellow to orange to dark orange.
This is determined, first and foremost, by the vascularization of the ovary, which differs from fish to fish and hence defines the color of the roe. Furthermore, Bottarga powder undergoes a natural oxidation maturation process that may change its color over 90-120 days, offering it a more nuanced flavor, savory and decisive, yet still.