Why Bottarga From Tuna Stands A Cut Above The Rest

Called the "poor man's caviar" and the "prosciutto of the sea," bottarga, or salted, pressed, and dried fish roe, is an ancient delicacy that is becoming increasingly popular in recent times. Enjoy it sliced thin on bread, and drizzled with olive oil or lemon juice, or grated over pasta, salad, and toast. Nutritious, and high in protein and vitamins A, B1, C, E, and K, bottarga is made using an ancient curing technique, where entire sacs of roe are removed whole from fish, washed and cleaned, then packed in sea salt, pressed, and air dried — anywhere from a few days to a few months.

With its likely roots around the Mediterranean (via Serious Eats), bottarga has long been popular in countries like Italy, Greece, and Turkey, though it has spread elsewhere over time. Outside of the Mediterranean, bottarga can be found in Norway, where it is made from North Atlantic cod, and Asian countries like China, Japan, and Korea, where it is usually made from croaker, freshwater drum, and mullet, explains Masterclass. Per Caviar Star, bottarga can also come from flounder, halibut, herring, seabass, shad, and weakfish, or really any fish that produces small eggs in a durable membrane. Out of all the different fishes that produce bottarga, there's one kind that's a cut above the rest.