Bottarga

Bottarga

Mullet roe or Bottarga is a delicacy that seems to go unnoticed here in Spain despite the fact that, as Néstor Luján mentions in his book "Historia de la Gastronomía" (History of Gastronomy), the area of Murcia produces it and specialises in all types of salted fish. While all over the Mediterranean it is known under other names and is considered a delicacy. Among some of the most curious are "Battarekh" used by the ancient Egyptians, "Bottarga" in the Gulf of Oristano, "Boutargue" in the port of Marseille and "Augotaraho" on the Greek coast.

More details can be found on this page:

https://www.196flavors.com/italy-spaghetti-alla-bottarga/

I varied my spaghetti and grated the roe at the end, without cooking it. It seems unnecessary to me.

With these roes you can also make some exquisite small toasts, just as Salazones Ricardo Fuentes and sons recommend:

- Cut the roe into thin strips, removing the beeswax.

- Spread some bread toast with cream cheese.

- Place the previously cut roe strips on top of the toasts with cheese.

- Decorate the toasts with chopped almonds or a piece of dried fig.