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Bottarga di Muggine (Mullet Roe) - Approx. 4oz
Origin: Sardinia - Italy
Once known as the caviar of the South, bottarga is the salted, pressed and dried roe of gray mullet (muggine) or tuna (tonno). It is a specialty of both Sardinia and Sicily. To make bottarga, the entire long, fat roe sac 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 and sun-dried for one to two months.
Bottarga may be shaved, sliced, chopped or grated, and just a little provides a ton of flavor to a whole host of dishes. A very popular dish is Spaghetti con Bottarga, made with grated or finely chopped bottarga, olive oil, red pepper flakes and chopped parsley - simple but delicious.
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A good thing 
