Size:	One Piece (Approx. 8.8oz)
Origin:	Greece

Bottarga is made from fish roe that has been pressed, cured, and dried in its membrane.  It offers full, concentrated flavor and is often served thinly sliced or shaved as a condiment for finished dishes or as part of an appetizer (perhaps drizzled with lemon juice or served on toast).

Grey mullet bottarga (aka botargo, boutargue, poutargue, batrakh, karasumi, white caviar) is the variety most commonly enjoyed in French, Greece, and Sardinia.

Storage: Store bottarga in your refrigerator. When cutting portions off to use, try to leave as much wax on the unused portion as possible for better shelf life.

Shelf Life: Up to a year.

Before using grey mullet bottarga it needs to be prepped. First slice off the portion you’re planning on cooking with, then trim off its outer wax.  Finally rinse it to remove some of the salt.

Bottarga is very potent, and should be sliced, ground, grated or shaved so you only get a small amount in each bite.  It can be used in pasta sauces, thinly sliced and drizzled with lemon juice and/or high quality extra virgin olive oil for use as an appetizer, served on toast, or grated over just-cooked dishes as a finishing ingredient.

It can also be very finely grated and used to make Taramasalata, a popular Greek dipping sauce.

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