A Brief History & How We Make It
Bottarga is a traditional Italian delicacy made from cured fish roe, prized for its complex, briny, and umami-rich flavor. Its roots trace back to the Mediterranean, where it’s been celebrated for centuries as a unique and versatile ingredient. Historically, it was a way to preserve fish roe while adding a gourmet element to local cuisine.
We make our bottarga in-house with fresh, locally sourced North Carolina mullet roe. Our process involves carefully curing and drying the roe to develop its signature flavor—a delicate balance of salty, briny, and slightly nutty notes. This artisanal approach ensures you’re getting a fresh, high-quality product that brings a taste of tradition and innovation to your table.
How to Use Bottarga in Your Meal
Bottarga is versatile and easy to incorporate into a variety of dishes. Here are a few simple and delicious ways to enjoy it:
- Shaved Over Pasta: Grate or shave the bottarga over fresh pasta, like spaghetti or linguine, tossed in olive oil and garlic. It adds a luxurious, briny punch.
- Salads: Sprinkle it over a fresh green salad with arugula, radishes, or citrus to elevate the flavor profile.
- Roasted Vegetables: Grate a bit of bottarga over roasted asparagus, beets, or sweet potatoes for a new twist on roasted veggies.
- Soups & Broths: Add it as a finishing touch to soups or seafood broths to deepen the flavor with minimal effort.
- Dressings: Mix finely grated bottarga into a homemade vinaigrette for a bold, salty, and sophisticated flavor to drizzle over your favorite greens.
Bottarga offers a refined flavor that’s simple to use but will impress your guests with its unique taste and culinary history. Let your creativity shine and experiment with this underutilized gem!