If you enjoy caviar but can't dole out big bucks, consider trying what's known as the "poor man's caviar."
Bottarga (sometimes referred to as botargo), is the roe pouch of tuna, grey mullet, or swordfish that has been sun-dried, cured in sea salt, and coated in beeswax. A key component in Sardinian, Sicilian, and other Mediterranean cuisines, bottarga is usually shaved or grated onto pasta dishes or served with lemon as an appetizer.
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This is incredibly similar to karasumi from Taiwan and Japan. Due to the similarity, it seems like it would warrant a mention in the post.
1YumSugar or anyone else in the know,
This looks quite interesting, and I think that it may be something that I would like to try. A few questions, though. If found and purchased, how does one properly store it once it is home? And what is the shelf life? Any "do's" or "dont's" when it comes to preparation?
2Wunami, thanks for adding that point; karasumi is the same thing.
Fuzzles, good questions. You can buy bottarga in two forms: by the whole pouch, or already ground. To best preserve either form, store the roe in your refrigerator drawer, and cover the exposed part well with plastic wrap; it should last 6 months to a year.
When it comes to serving bottarga, always be sure to hold off on grinding the roe until you want to use it. This will guarantee the most intense flavor. When using a whole pouch, be sure to remove the wax first! Add umami by shaving it atop a simple pasta; grating a little over a Caesar salad; or topping an amuse-bouche.
One more thing: If you want to experiment with the flavors but are concerned about committing to a whole piece, you can always start out by adding it in subtle ways — like with this bottarga sea salt.
Hope that helps!
3Thanks, Yum! I'll keep my eyes peeled for this!
4at home/restaurants we just slice pieces (a darker orange than the picture) and serve with slices of raw fennel
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