Recipes

Grilled sweet corn brushed with melted bottarga butter is the easiest way to bring bold, briny umami to your summer table. Ready in 15 minutes with grated bottarga.

Originating in Baja California, Mexico, fish tacos have become widely popular all over the United States, and with good reason: they taste great! Baja California is known as a prime fishing destination, so fresh fish is the order of the day. The two bottargas made beautiful culinary music with the cod. The Brazilian Bottarga Gold (grated) had a delicious yet sharp flavor which was balanced out by the buttery richness of the French bottarga (sliced) both of which were mediated by the pan fried cod. When you make fish tacos, do not forget the bottarga to make them extra special. As a last note, one can use any white flaky fish for these tacos. 

<p>A delicious Mediterranean feast! The symphony of seafood flavor pairs so well with those of the garden; the olives, the tomatoes, garlic and fresh cut parsley. So easy to prepare, it's ready in under 15 minutes, and will make everyone you serve think you are a master chef. Perfect as a small appetizer, or with bigger portions a meal in itself.</p><p>1 LB Linguine</p><p>1 Shallot</p><p>2 Cans Spanish Sardines</p><p>4 or 5 Roma Tomatoes 4 or 5 Cloves Garlic</p><p>1 Bunch Flat Leaf Italian Parsley</p><p>2/3 C Kalamata Olives</p><p>1/2 Bottle Pinot Grigio Wine</p><p>2 TBSP Red Pepper Flakes</p><p>1 TSP Coarse Ground Black Pepper</p><p>3 TBSP Bottarga Borealis, ground</p><p>Olive oil</p><p>&nbsp;</p>    

A heavenly sandwich in all respects! The bottarga pairs with the tomatoes and oil cured olives perfectly; deliciousness for sure.

Superbly delicious one-pot cooking from North Africa! If you don't have a Tagine cooking pot that is not a worry, simply use a deep skillet or Dutch Oven. Tagine refers to both the clay cooking vessel and the recipe that is typically cooked inside it. Thus, there are hundreds, if not thousands of tagine recipes out there to enjoy. This one incorporates all the wonderful flavors of Mediterranean Africa and Southern Spain. Serve over rice, couscous, or eat traditionally by communally scooping out bites with torn pieces of flat bread. Either way, this is a delicious way to enjoy the beauty that is Bottarga! 2 28 OZ Cans San Marzano Diced Tomatoes 1 Medium Onion, Diced 1/2 C Olive Oil 1 C Chopped Fresh Parsley 1 Red Bell Pepper 1 Lemon 1 TSP Sweet Spanish Smoked Paprika 1 TSP Ground Coriander 1/2 TSP Ground Cumin 1/2 TSP Salt 3 TBSP Ground Norwegian Bottarga 3 Bay Leaves 3 TBSP Harissa Paste 1 C Spanish Albariño White Wine 1 LB Shrimp 1/2 LB Cod Steaks 3/4 LB Scallops 1 OZ Thinly Sliced Italian Grey Mullet Bottarga