Mullet bottarga

Salty taste, scent of the sea and a color ranging from gold to amber make mullet bottarga a refined specialty also known as "Sardinian caviar", ideal to be enjoyed in seafood dishes. A tradition rooted in Sardinia for 3000 years and now famous throughout the world, which enriches appetizers and first courses, makes salads more precious and stimulates the imagination of gourmet cuisine enthusiasts.
It is obtained by drying the ovarian sac of mullets. In other words, these are eggs that are salted and dried to obtain golden whiskers with an intense seafood flavour. It is eaten in slices, more or less thin depending on your preference, or minced, to be sprinkled on croutons or first courses.
A mixture of sweetness, flavor and creaminess make this delicacy inimitable among other seafood products.

Ingredients: mullet roe (mugil cephalus), salt.

Allergen: fish

net weight: approximately 160g