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 very thinly sliced, 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 over just-cooked dishes as a finishing ingredient.
It can also be used to make Taramasalata, a popular Greek dipping sauce.