Bottarga

Name: Bottarga
Brand: DOM PETROFF
SKU: PP13
Price: 32.00 GBP
Availability: InStock

£32.00

Net: 150g Concentrated umami flavour Wax-coated to preserve ideal texture

Salt-cured, pressed, and dried grey mullet roe — one of the oldest and most concentrated flavour ingredients in Mediterranean cooking. Intensely savoury, deeply briny, with a long umami finish. Grate it like Parmesan over pasta, eggs, or salads. From Dom Petroff by Petrossian. A little goes a very long way.

Bottarga

£32.00

Bottarga is the salt-cured, pressed, and dried roe sac of the grey mullet (Mugil cephalus) — a preparation that dates back centuries across the Mediterranean, from Sardinia and Sicily to the Languedoc coast. The whole roe sac is removed intact, packed in sea salt to draw out moisture, pressed under weight, and hung to dry over a period of days until it develops a firm, waxy texture and a deep amber colour. The result is an intensely concentrated ingredient with a powerful savoury, briny flavour and a long umami finish. It is sometimes described as the Parmesan of the sea — and the comparison is apt, because it is used in much the same way: grated, shaved, or sliced thinly to finish a dish.

A little bottarga goes a long way. The flavour is dense and concentrated enough that a few passes of a microplane over a plate of pasta or a bowl of scrambled eggs will transform it entirely. It brings a depth of savoury complexity that is difficult to achieve any other way — iodine, salt, and a particular richness that sits somewhere between cured fish and aged cheese. If you cook Italian food with any regularity, bottarga is one of the most useful ingredients you can have in the fridge.

This bottarga is from Dom Petroff, a brand of Petrossian — the Parisian house founded in 1920 and one of the most established names in caviar and fine preserved seafood. Petrossian's bottarga is matured according to their own process and coated in wax to arrest maturation at the ideal point, giving it a tender, slightly yielding texture rather than the very dry, crumbly character of some bottargas.

Producer: Dom Petroff (Petrossian), Paris, France

Ingredients: Grey mullet roe (Mugil cephalus) (fish), salt

Storage: Refrigerate at 0–4°C. Up to 90 days unopened. Once opened, wrap tightly in cling film and consume within 3 weeks.

Net: 150g

Allergens: Fish (mullet)

Bottarga is ready to use straight from the fridge. If the roe sac has a wax coating, peel it away from the section you intend to use — leave the rest coated and wrapped for storage.

For the classic Sardinian preparation, cook spaghetti until al dente, drain, and toss immediately with good extra virgin olive oil, a squeeze of lemon, a clove of finely sliced garlic gently warmed in the oil, and a generous grating of bottarga over the top. Add the bottarga at the very end — it should not be cooked, only gently warmed by the heat of the pasta. This dish takes five minutes and relies entirely on the quality of the bottarga and the olive oil.

For scrambled eggs, cook them gently in butter until just set — still soft and glossy — then grate bottarga generously over the top before serving. The richness of the eggs and the salt-brine intensity of the bottarga work together naturally.

Shave thin slices with a vegetable peeler or mandoline and lay over carpaccio, a simple salad of raw courgette or fennel dressed with lemon and olive oil, or halved avocado. Thin slices on warm buttered toast with a squeeze of lemon make a simple but striking starter.

Bottarga can also be grated into risotto (add at the very end, off the heat), over roasted vegetables, or used as a finishing garnish for fish dishes — particularly white fish or shellfish where you want to add a savoury, briny dimension.

Use a microplane grater for a fine, even dusting. For slices or shavings, a sharp knife, vegetable peeler, or truffle slicer gives the best results. The flavour is very concentrated, so start with less than you think you need — you can always add more.

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Description

Bottarga is the salt-cured, pressed, and dried roe sac of the grey mullet (Mugil cephalus) — a preparation that dates back centuries across the Mediterranean, from Sardinia and Sicily to the Languedoc coast. The whole roe sac is removed intact, packed in sea salt to draw out moisture, pressed under weight, and hung to dry over a period of days until it develops a firm, waxy texture and a deep amber colour. The result is an intensely concentrated ingredient with a powerful savoury, briny flavour and a long umami finish. It is sometimes described as the Parmesan of the sea — and the comparison is apt, because it is used in much the same way: grated, shaved, or sliced thinly to finish a dish.