Bottarga di Mullet,Italy Westsardinia price supplier

This product is made with the eggs of female mullets; the eggs are entracte essiccate and become that precious gift of the sea called “bottarga”. Bottarga is amber-coloured with a peculiar taste that in the end reminds you of almonds.   Its origins go back to the Fenicians who taught Sardinians to season mullet eggs; in more recent times the Arabs diffused this product all over the Mediterranean area calling it “battarikh”.
A long time has passed since then but Sardinians have preserved the precious teaching of the Fenicians and generation from generation have passed this important know-how that is still  today fundamental part of bottarga production.
Between the end of summer and the start of autumn fishermen go to sea to catch mullets; they extract the egg sacks from big female being very careful not to break them; this is the first step in the preparation of Bottarga. Afterwards the egg sacks  are cleaned and transferred to a table to be salted; covered with salt they will rest there for several hours.  After the salting procedure the sacks are washed with fresh water and disposed in special shelfs to essicate; the temperature of the room is always under control with a low degree of humidity.   At the end of the drying process having reached the ideal seasoning the so called “baffe” are vacuum packed to preserve the original quality and nutritional values; now they’re ready for the local and international market.
Mullet bottarga characterizes itself for high nutritional and energetic values (a recent research of the Cagliari University Hospital confirm this) and is particularly rich of Omega 3 Acid fats fundamental for a healthy cardio-vascular system and for their positive influence on the neurological system: to synthesize Bottarga improves the physical and mental efficiency and this makes of it with its appetizing  taste  a very aphrodisiacal food.
Sardinian bottarga is known esteemed and exported all over the world and particularly demanded by France Germany Japan and North America in spite of all the imitation attempts. What makes Sardinian bottarga unique is the happy union of several elements such as sea-deaphts climate and traditional handwork that in the marine-area of Cabras reach their maximum expression and productiveness.