Tuna Bottarga

Description

This bottarga is prepared from bluefin tuna roe, which is treated with sea salt and dried by natural ventilation. It is a traditional food originating from the Sicilian coast, especially from the areas of Favignana, Marzamemi, and Trapani. It is a delicious product that is best consumed thinly sliced, drizzled with extra virgin olive oil, and served with sliced bread.
Tuna bottarga is also excellent grated, used to season spaghetti or to enhance canapés with butter. Its taste is stronger than that of mullet bottarga and is usually saltier.
Tuna sacs or “whiskers” extracted from the tuna can weigh over a kilogram: they are rinsed, salted, pressed, and left to dry in dry, well-ventilated areas for 45 to 90 days. Eventually, they will have an amber-orange color tending towards red, an intense flavor, and will be ready for consumption.