Bottarga is a traditional Sardinian delicacy. The translation of batārikh – the Arabic name for bottarga – is literally “dried fish eggs”. This product is obtained, in fact, from the drying and subsequent salting of mullet eggs .
 More valuable than tuna, with a strong but delicate flavour, the consistency is compact and the colour is golden amber.

 To enjoy it to the full, cut the piece of bottarga into thin slices and spread them on a piece of bread, seasoned with a drizzle of extra virgin olive oil . The most common way to use it (and also the simplest) is to grate it directly on the dishes. Perfect for flavoring fish-based dishes.