Bottarga

Bottarga is salted, pressed and air-dried fish roe, most often from grey mullet. In Italy, Greece and across the Mediterranean it has been prized for centuries as the "caviar of the Mediterranean": a deep amber, intensely savory ingredient you grate or slice thinly over pasta, eggs, salads and crostini. A little goes a long way, and a well-stored piece keeps for months.

Bottarga from Sardinia, France, Greece and beyond

We carry one of the widest bottarga selections in the US, so you can compare origins side by side. Choose Poseidon Sardinian bottarga in several sizes, Bottarga Esmeralda wild-caught mullet roe, Bottarga Gold whole and beeswax-coated roe, So'Boutargue French bottarga sealed in beeswax, Greek Stefos avgotaraho, and Norwegian Borealis cod roe. Many options are kosher. Prefer convenience? Pick a grated bottarga jar and finish dishes in seconds.

How to use bottarga

Peel off the thin membrane (or beeswax layer), then grate over spaghetti with olive oil, garlic and lemon, shave over scrambled eggs or avocado toast, or slice paper-thin with good bread and butter. Add it at the end of cooking: heat dulls its delicate sea flavor. See our bottarga recipes for ideas, from bottarga carbonara to roasted potatoes.

Frequently Asked Questions

What does bottarga taste like?

Briny, savory and rich, with a gentle sea flavor and an umami depth similar to aged cheese or anchovy. Mullet bottarga is mellow and slightly sweet; tuna and cod roe are bolder.

How do I store bottarga?

Keep whole bottarga wrapped in plastic or parchment in the refrigerator. Once opened, cover the cut end tightly. Whole pieces typically last several months refrigerated; grated bottarga should be used sooner.

Whole or grated bottarga: which should I buy?

Whole bottarga gives you the freshest flavor and lets you slice or grate as needed. Grated bottarga is ready to sprinkle and is ideal for pasta and quick weeknight cooking.