Bottarga di Tonno by ChefShop |  | Manufacturer: ChefShop
Category: Grocery
Buy New: $79.00
as of 7/31/2010 10:41 CDT details
Seller: ChefShop
Rating:  2 reviews
Sales Rank: 100712
Country: sardinia, Italy
Ingredients: tuna bottarga
Media: Misc.
Size: approx 5.5 oz package
Shipping Weight (lbs): 0.3
Dimensions (in): 0 x 0 x 0
ASIN: B000RM2PSG
Availability: Usually ships in 1-2 business days
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| Features:
| • | A 3.6 oz piece of Bottarga di Tonno from Sardinia | | • | Salted, pressed and dried tunna roe | | • | Lively, salty sharp flavor, stronger than gray mullet bottarga | | • | Adds a ton of flavor to a whole host of dishes. Perfect for Spagetti con Bottarga | | • | The more you buy the less it costs to ship (on a per item basis), when it all comes from ChefShop.com. Click the "Other products by ChefShop" link to see all we have! |
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| Editorial Reviews:
Product Description
3.6 ounce piece approximately
The heritage of preserving seafood and farming the nutrient rich sea salt of the tidal marshes to preserve that seafood is maintained to this day especially in Sicily and Sardinia. Fishermen from Sardinia bring the tradition of air-cured tuna and flavorful sea salt to the rest of the world.
Once known as the poor man's caviar, bottarga is the salted, pressed and dried roe of either the tuna (tonno) or gray mullet (mugine). It is a specialty of both Sardinia and Sicily. The long, fat roe sack is salted and massaged by hand over several weeks to eliminate air pockets. The roe is then pressed using wooden planks and stone or marble weights. It is then sun dried for one to two months.
While some think the practice of preserving tuna or mullet roe is the legacy of the Byzantines, the practice actually goes farther back to ancient and possibly even pre-historic times. The same process is used in Turkey, Egypt, and even coastal areas of Asia.
Tuna bottarga has a lively, salty, sharp flavor, stronger than gray mullet bottarga. Bottarga is shaved, sliced, chopped or grated, and just a little can provide a ton of flavor to a whole host of dishes. The most popular dish is Spaghetti con Bottarga, made with grated or finely chopped bottarga, olive oil, red pepper flakes, and chopped parsley, simple but delicious.
Top a salad of bitter greens with shaved bottarga, or grate it into your rice congee for a more flavorful breakfast. Bottarga should be kept in the fridge to maintain its flavor.
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| Customer Reviews:
 Delicious Bottarga August 31, 2007
Frank Cannonito (Irvine, CA USA)
5 out of 5 found this review helpful
We (three Sicilians) ate the bottarga straight from the package last night. It is delicious. If you don't know what bottarga is, it is made from tuna eggs, salted and dried. It can be used to make a delicious pasta: saute garlic, parsley and hot pepper in olive oil, have some grated bottarga ready, add to oil mixture and toss pasta (linguini or spaghetti are fine) in olive oil mixture and serve with some grated bottarga as garnish. Couldn't be simpler. Remove the skin from the bottarga before using. This bottarga came from Sardenia but it tastes exactly like the bottarga from Sicily.
 Garbage Quality June 9, 2008
Chorch (Portland, OR)
I've eaten Bottarga many times, and the product sent to me was barely edible. It was either very old, or of inferior quality, and probably both. I will think twice before trusting Chefstop again.
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