A caviar-topped cracker was one of the best things I ate at the tasting tents in South Beach; it tasted clean and sweet, and not at all fishy. Yet despite the steep price tag that comes with osetra caviar, there are still a number of people who are put off by the idea of eating fish eggs. Which camp do you fall in?
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.