Bottarga Sara is one of the best preparation of salted and salted fish roe, cured fish roe. Known as 'Mediterranean caviar', Bottarga Sara can be considered the truffle of the sea, as it is usually grated on dishes just like mushroom or truffles, adding its unique aroma and flavor to many recipes. Salted and dried fish roe was virtually unheard of outside the Italian islands of Sicily and Sardinia until relatively recently, but now it is becoming popular around the world. awaken your taste buds.
Product certified to European Standards - Kosher
I discovered Bottarga for the first time at Lello, he recommended a preparation of spagetti aldente accompanied with basil and its delicious Bottarga Sara, since then I have become an unconditional fan of this refined and authentic product to accompany my paeritifs. as well as my family meals. I recommend it to you without hesitation!
Lello Giuseppe Caramagna
Craftsman and founder
The craftsman"The Master" is "Raffaele" that the dearest friends "take pleasure" to call "Lello", who knows perhaps it is the assonance of "brother" which seals an eternal friendship, a necessary recognition for his "talent"."Lello", at the civil registry office "Raffaele Scalas", is a multi-faceted person, born and matured in Sardinia where he expresses all his "talent" in his versatility; today he operates in Tunisia where he continues to express the best of his "versatility", more and more refined and prestigious in his intuitions that he uses with the naturalness that is pleasing to him.In Tunis, he started processing “fish eggs”, which can be extracted from certain types of fish, mullet, tuna, ling or swordfish; in Sardinia, it is produced differently "Bottarga", mainly from "mullet" and "tuna", subjected to salting, pressing and then leaving to dry for a period of up to four or five months; in the Sardinian language, the “bottarga” is called “butàriga”, it has a strong character associated with the Arabic term.The know-howThe preparation technique is probably very old, perhaps even Nuragic, the Phoenicians were very active fishermen and also fish farmers, especially mules; this was certainly adopted in the Sardinian settlements of Tharros and Othoca.La Bottarga around the worldThe Byzantines called it "Wotarixon", which means "salted fish roe"; In Sardinia, in remote years, “the bottarga” was the meal of fishermen who spent their days at sea; part of the tuna roe and other fish offal belonged by right to the trap fishermen.“Bottarga”, as well as in Sardinia, is also produced in other Italian regions, in Tuscany, Calabria and Sicily, regions where the internal brackish ponds teem with mules, also commonly called mules.A similar food is also processed in Japan, known as "Kirasumi" maize in the Mediterranean, is processed in the coastal areas ranging from Provence to Tunisia; traditionally the "Sardinian Bottarga" is considered the most "precious", the refined processing determines its color "golden or amber hazelnut", it has the shape of an "elongated mustache" and very thick or full, if you prefer the term .How to taste the Bottarga?For some, its consumption of choice is that of "aperitif", sliced at least 3 mm thick but also slightly thicker, accompanied by slices of toast and dipped in a light drop of fine oil; the "refined palates" taste it in other preparations, grated in dishes of "starters", absolutely spaghetti, made from fish and especially with molluscs, clams or clams, but it is also suitable for grating in a " first course 'seasoned with vegetables, mostly bitter but absolutely boiled broccoli, mixed with light pieces of anchovy and sautéed in a pan.This last dish was created by me who does not have a proper title in "culinary art" and I believe it is the proper statement of how "bottarga" lends itself well to making many precious dishes for the palate.I believe it is fair and just to end this exhibition "in honor of the one" who knew how to bring to Tunis the "Sardinian mastery", the first of great importance in the world, in the art of preparing the "bottarga" ", the one who gave birth to" Sara "the" bottarga "of Maestro
How Is Bottarga Made?
The Bottarga sounds the eggs of the fish, the egg pockets are removed and massaged to eliminate air pockets. Then they are salted, pressed and air dried for several weeks. This process results in dry, hard blocks which are typically coated with beeswax or vacuum sealed for sale.
What Does Bottarga Taste Like?
The unique flavor of bottarga comes down to several factors, including the species of fish used and salinity. Gray mullet roe is often described as savory, rich, umami, funky, briny, subtly salty, and fishy. The flavor is sometimes compared to that of dried anchovies, but bottarga’s texture is undeniably smooth.
5 Different Kinds of Bottarga
Italian bottarga di muggine is famous for its mild flavor and small, oblong orange sacs, but it’s not the only type of bottarga out there:
Sicilian bottarga di tonno is made from bluefin tuna. It's saltier, fishier, and softer than gray mullet bottarga, and it looks like a large gray brick. Yellowfin tuna bottarga is also available in some markets.
Spanish bottarga can be made from the roe of bonito, black drum, and common ling.
In Norway, bottarga is made from North Atlantic cod.
In Japan and China, cured mullet roe is known as karasumi. It’s sun-dried for a shorter amount of time than the Italian stuff, giving it a softer texture.
Korean eoran comes from mullet, freshwater drum, or coaker. It’s marinated in soy sauce brushed with sesame oil during the drying process.
Bottarga Sara respects European quality standards C.E. is imported and distributed by Alliance Royale Inc. which meets all Health Canada requirements all our products are inspected and verified by the Canadian Food Inspection Agency.
Importé & distribué par / Imported & Distributed By :
Alliances Royales Inc. www.alliancesroyales.ca
Address
1200 Rue Dollard, Suite 202, Lasalle, QC H8N2P2
