Bottarga is made chiefly from the roe pouch of grey mullet.
Sometimes it is prepared from Atlantic bluefin tuna (bottarga di tonno rosso) or yellowfin tuna.
It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks.
The result is a hard, dry slab.
Formerly, it was generally coated in beeswax to preserve it, as it still is in Greece and Egypt.
The curing time may vary depending on the producer and the desired texture as well as the preference of the consumers, which varies by country.

Bottarga usually is sliced thinly or grated when it is served.
Bottarga is made chiefly from the roe pouch of grey mullet. Sometimes it is prepared from Atlantic bluefin tuna (bottarga di tonno rosso) or yellowfin tuna. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a hard, dry slab. Formerly, it was generally coated in beeswax to preserve it, as it still is in Greece and Egypt. The curing time may vary depending on the producer and the desired texture as well as the preference of the consumers, which varies by country.
Bottarga usually is sliced thinly or grated when it is served.
Bottarga