Bottarga, a traditional delicacy of both Sicily and Sardinia, is the salted, pressed and dried roe pouch of grey sea mullet. Sometimes called "poor man's caviar," mullet bottarga has full flavors of fish and sea. Milder than tuna bottarga, it is slightly nutty, briny and aromatic.
To make bottarga, the roe sack is removed whole from the fish, packed under sea salt to draw out moisture, gently pressed under boards and then hung to dry for several days. This ancient curing process preserves the roe and ages it much like a fine prosciutto!
