Bottarga is salted, cured fish roe — usually from grey mullet (the classic choice) or tuna. The roe sacs are carefully removed, lightly pressed, salted, and air-dried until firm, resulting in a compact, golden-brown “loaf” or slab that can be sliced, shaved, or grated. Essentially, it’s the Mediterranean’s answer to a preserved delicacy — like Parmesan, but from the sea.

The flavour of bottarga is striking but refined. It is intensely umami-rich, savoury without being overly fishy, and carries a subtle brininess that evokes the ocean. There are also nutty, slightly earthy notes, which deepen with the curing process, while the finish remains clean and bright. Texture varies depending on preparation: shaved thin, it melts almost creamy on the tongue; grated, it’s crumbly and perfect for sprinkling over pasta or warm vegetables; as a whole slab, it’s firm and slightly waxy. Mullet bottarga tends to be more delicate and complex, while tuna bottarga is bolder and saltier.

Bottarga has a history going back thousands of years. The Phoenicians and later Romans preserved fish roe to sustain coastal communities, and in Sardinia, Sicily, and parts of Tunisia and Egypt, it became a treasured ingredient, often called “Mediterranean caviar.” Historically, it was a luxury item, prized for both its flavour and nutritional value. Fishermen would dry and press the roe to preserve it for months, allowing it to be transported inland or sold for a premium.

Bottarga is almost always used as a finishing ingredient, meant to enhance dishes rather than be cooked aggressively. One of the most classic uses is grated over pasta with olive oil, garlic, and a touch of chilli — it adds deep flavour without the heaviness of cream or cheese. It’s also fantastic shaved over scrambled eggs, soft omelettes, or frittatas for an umami boost. Vegetables such as asparagus, artichokes, or tender potatoes benefit from a drizzle of olive oil and a sprinkle of bottarga, which lifts them instantly. It pairs beautifully with seafood, too — seared scallops, prawns, or raw fish crudo are all elevated by its briny richness. Even simple toast or focaccia becomes luxurious with thin slices of bottarga.

When using bottarga, remember less is more: its intensity and saltiness mean a little goes a long way. Pair it with fresh lemon, mild olive oils, or simple herbs to let its natural character shine. Crisp, acidic white wines like Vermentino or Soave, or a dry rosé, complement it perfectly. Stored wrapped in parchment or vacuum-sealed in the fridge, bottarga can last for months, though it loses aroma once grated.

Some chefs affectionately call it the “Parmesan of the sea” — used as a final flourish to bring dishes to life. Unlike cheese, however, bottarga delivers a subtle, clean marine richness that’s unmistakable and addictive. Once you try it, it’s easy to see why this ancient Mediterranean delicacy has been treasured for centuries.