# Bottarga

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Salted, cured fish roe pouch

Bottarga Whole and sliced bottarga Course Hors d'oeuvre Main ingredients Fish roe Media: Bottarga

**Bottarga** is salted, cured fish [roe](/source/Roe) pouch, typically of the [grey mullet](/source/Mugil_cephalus) or the [bluefin tuna](/source/Atlantic_bluefin_tuna) ([Italian](/source/Italian_language): *bottarga di tonno*). The best-known version is produced around the [Mediterranean](/source/Mediterranean_cuisine); similar foods are the [Japanese](/source/Japanese_cuisine) *[karasumi](/source/Karasumi)* and [Taiwanese](/source/Taiwanese_cuisine) *[wūyú zǐ](/source/W%C5%ABy%C3%BA_z%C7%90)*, which is softer, and [Korean](/source/Korean_cuisine) *[eoran](/source/Eoran)*, from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.

## Names and etymology

The English name, *bottarga*, was borrowed from Italian.[1] The Italian form is thought to have been introduced from the [Arabic](/source/Arabic_language) *buṭarḫah* (بطارخة), plural form *buṭariḫ* (‏[بطارخ](https://en.wiktionary.org/wiki/%D8%A8%D8%B7%D8%A7%D8%B1%D8%AE#Arabic)‎), itself from [Byzantine Greek](/source/Medieval_Greek) ᾠοτάριχον (*oiotárikhon*), a combination of the words [ᾠόν](https://en.wiktionary.org/wiki/%E1%BE%A0%CF%8C%CE%BD#Ancient_Greek) ('egg') and τάριχον ('pickled').[1][2][3]

The Italian form can be dated to c. 1500, as the Greek form of the word, when transliterated into [Latin](/source/Latin) as *ova tarycha*, occurs in [Bartolomeo Platina](/source/Bartolomeo_Platina)'s *[De honesta voluptate](/source/De_honesta_voluptate_et_valetudine)* (c. 1474), the earliest printed cookbook. In an Italian manuscript that "closely parallels" Platina's cookbook and dated to shortly after its publication, *botarghe* is attested in the corresponding passage.[4]

The first mention of the Greek form (*oiotárikhon*) occurs in the 11th century, in the writings of [Simeon Seth](/source/Simeon_Seth), who denounced the food as something to be "avoided totally",[3] although a similar phrase may have been in use since antiquity in the same denotation.[5]

It has been suggested that the [Coptic](/source/Coptic_language) *outarakhon* may be an intermediate form between the Greek and Arabic,[1] whereas examination of dialectical variants of the Greek ᾠόν 'egg' includes the [Pontic Greek](/source/Pontic_Greek) ὠβόν (traditionally where the mullets are caught), and ὀβό or βό in parts of [Asia Minor](/source/Asia_Minor).[2] The modern Greek name comes from the Byzantine Greek, substituting the modern word αυγό for the ancient word ᾠóν.

## History

The Byzantine 10th century physician [Simeon Seth](/source/Simeon_Seth)'s instruction on *ootaricho* (the medieval Greek form of the word): avoid it totally. BNF MS suppl. grec 634, f. 254v detail.

Bottarga production is first documented in the [Nile Delta](/source/Nile_Delta) in the 10th century BCE.[6][7]

In the 15th century, [Martino da Como](/source/Martino_da_Como) describes the production of bottarga by salting then smoking to dry it.[8]

## Preparation

Bottarga is made chiefly from the roe pouch of grey mullet. Sometimes it is prepared from [Atlantic bluefin tuna](/source/Atlantic_bluefin_tuna) (*bottarga di tonno rosso*) or [yellowfin tuna](/source/Yellowfin_tuna).[9] It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a hard, dry slab. Formerly, it was generally coated in [beeswax](/source/Beeswax) to preserve it, as it still is in Greece and Egypt.[10][11][12]

## Regions

A display of various packaged Italian bottarga in a gourmet counter

### Tunisia

Orange and molded in wax or vacuum sealed, Tunisian bottarga is made from mullet eggs and is known as a sought-after product. Initially a feature of the Judeo-Tunisian cuisine, it was introduced in Tunisia by Jews from Constantinople during Ottoman rule, as early as the 16th century.[13]

### Egypt

Bottarga is produced in the [Port Said](/source/Port_Said) area.[6]

### Greece

In [Greece](/source/Greece), it is called *avgotaraxo* or *avgotaracho* ([Greek](/source/Greek_language): αβγοτάραχο-αυγοτάραχο) and is produced primarily from the [flathead mullet](/source/Flathead_mullet) caught in Greek lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax.

Avgotaracho Messolonghiou,[14] made from fish caught in the [Messolonghi-Etoliko Lagoons](/source/Messolonghi-Etoliko_Lagoons), is a European and Greek [protected designation of origin](/source/Protected_designation_of_origin), one of the few seafood products with a PDO.[15]

### Italy

Bottarga of [bluefin tuna](/source/Bluefin_tuna) from [Favignana](/source/Favignana), Sicily

In [Italy](/source/Italy), it is made from [bluefin tuna](/source/Bluefin_tuna) in [Sicily](/source/Sicily), and from [flathead mullet](/source/Flathead_mullet) in [Sardinia](/source/Sardinia), where it is called [Sardinian](/source/Sardinian_language) *butàriga*.

Its culinary properties may be compared to those of dry [anchovies](/source/Anchovies), although it is much more expensive. Often, it is served with olive oil or lemon juice as an appetizer accompanied by bread or [crostini](/source/Crostini). It is also used in [pasta](/source/Pasta) dishes.[10][12]

### Mauritania

Bottarga is produced in [Mauritania](/source/Mauritania)[16] and [Senegal](/source/Senegal).[17]

### Turkey

In [Turkey](/source/Turkey), bottarga is made from grey mullet roe. It is listed in the [Ark of Taste](/source/Ark_of_Taste). It is produced in [Dalyan](/source/Dalyan), on the southwestern coast of Turkey, from the mature fish migrating from [Lake Köyceğiz](/source/Lake_K%C3%B6yce%C4%9Fiz).[18]

### United States

There are several producers in [Florida](/source/Florida).[19][20][21]

### Elsewhere

There are various small producers elsewhere. For example, bottarga from Atlantic cod (*[Gadus morhua](/source/Gadus_morhua)*) is produced in northern Norway, where it is air-dried.[22]

## References

1. ^ [***a***](#cite_ref-oed_1-0) [***b***](#cite_ref-oed_1-1) [***c***](#cite_ref-oed_1-2) ["botargo"](https://www.oed.com/search/dictionary/?q=botargo). *[Oxford English Dictionary](/source/Oxford_English_Dictionary)* (online ed.). Oxford University Press. (Subscription or [participating institution membership](https://www.oed.com/public/login/loggingin#withyourlibrary) required.); 1st edition.

1. ^ [***a***](#cite_ref-hughes&wasson_2-0) [***b***](#cite_ref-hughes&wasson_2-1) Hughes, John P.; Wasson, R. Gordon (1947), "The Etymology of Botargo", *[American Journal of Philology](/source/American_Journal_of_Philology)*, **68** (4): 414–418, [doi](/source/Doi_(identifier)):[10.2307/291531](https://doi.org/10.2307%2F291531), [JSTOR](/source/JSTOR_(identifier)) [291531](https://www.jstor.org/stable/291531).

1. ^ [***a***](#cite_ref-dalby_3-0) [***b***](#cite_ref-dalby_3-1) Dalby, Andrew (2013) [1996]. [*Siren Feasts*](https://books.google.com/books?id=I4UeyRkqgvQC&pg=PA189). [Routledge](/source/Routledge). p. 189. [ISBN](/source/ISBN_(identifier)) [978-0-415-11620-6](https://en.wikipedia.org/wiki/Special:BookSources/978-0-415-11620-6).

1. **[^](#cite_ref-4)** [Hughes & Wasson 1947](#CITEREFHughesWasson1947), p. 415, n4. Italian MS in the Bitting Collection in the Rare Book Room of the United States [Library of Congress](/source/Library_of_Congress). In Platina, the word is the Latin transliteration of ὠβά τάριχα.

1. **[^](#cite_ref-5)** ᾠά τάριχα 'eggs [of fish] preserved by salting', citing [Diphilus of Siphnos](/source/Diphilus_(physician)) quoted in Athenaeus III, 121 C. [Hughes & Wasson 1947](#CITEREFHughesWasson1947), p. 415.

1. ^ [***a***](#cite_ref-semplice_6-0) [***b***](#cite_ref-semplice_6-1) Dino Joannides, *Semplice: Real Italian Food: Ingredients and Recipes*, 2014, [ISBN](/source/ISBN_(identifier)) [1409052486](https://en.wikipedia.org/wiki/Special:BookSources/1409052486), *s.v.*

1. **[^](#cite_ref-7)** [Mark Kurlansky](/source/Mark_Kurlansky), *Salt: A World History*, Knopf, 2011, [ISBN](/source/ISBN_(identifier)) [030736979X](https://en.wikipedia.org/wiki/Special:BookSources/030736979X), p. 39.

1. **[^](#cite_ref-8)** Maestro Martino da Como, trans. Stefania Barzini, *The Art of Cooking: The First Modern Cookery Book*, 2005, [ISBN](/source/ISBN_(identifier)) [0520928318](https://en.wikipedia.org/wiki/Special:BookSources/0520928318), p. 112.

1. **[^](#cite_ref-9)** Coroneo, V. (2009). ["Microbiological characterization of botargo. Classical and molecular microbiological methods"](https://web.archive.org/web/20140407070807/http://www.cabdirect.org/abstracts/20093112173.html;jsessionid=B9E73C6777AEE82BBC5C25B7191DE1B6). *Industrie Alimentari*. **48** (487). Brandas, V., Sanna, A., Sanna, C., Carraro, V., Dessi, S., Meloni, M.: 29–36. Archived from [the original](http://www.cabdirect.org/abstracts/20093112173.html;jsessionid=B9E73C6777AEE82BBC5C25B7191DE1B6) on 2014-04-07. Retrieved 2014-04-06.

1. ^ [***a***](#cite_ref-OCIF_10-0) [***b***](#cite_ref-OCIF_10-1) [Riley, Gillian](/source/Gillian_Riley) (2007). [*The Oxford Companion to Italian Food*](https://archive.org/details/oxfordcompaniont0000rile). Oxford University Press. pp. [63](https://archive.org/details/oxfordcompaniont0000rile/page/63)–4, 209, 500. [ISBN](/source/ISBN_(identifier)) [978-0198606178](https://en.wikipedia.org/wiki/Special:BookSources/978-0198606178).

1. **[^](#cite_ref-MFPH_11-0)** Gall, Ken; Reddy, Kolli P.; Regenstein, Joe M. (2000), "Specialty Seafood Products", in Martin, Roy E. (ed.), [*Marine and Freshwater Products Handbook (2000): 403*](https://books.google.com/books?id=OFKLk3S0fzgC&pg=PA403), [CRC Press](/source/CRC_Press), p. 416, [ISBN](/source/ISBN_(identifier)) [1566768896](https://en.wikipedia.org/wiki/Special:BookSources/1566768896).

1. ^ [***a***](#cite_ref-jenkins_12-0) [***b***](#cite_ref-jenkins_12-1) Jenkins, Nancy Harmon (2003). [*The Essential Mediterranean: How Regional Cooks Transform Key Ingredients*](https://books.google.com/books?id=Bsh5gmwkF4cC&pg=PA41). HarperCollins. pp. 41–43. [ISBN](/source/ISBN_(identifier)) [0060196513](https://en.wikipedia.org/wiki/Special:BookSources/0060196513).

1. **[^](#cite_ref-13)** Directivs (2020-03-17). ["Comment consommer de la boutargue"](https://www.boutargue-meyer.com/comment-consommer-de-la-boutargue/). *Boutargue Meyer - Le spécialiste de la Boutargue à Marseille et en Provence* (in French). Retrieved 2023-01-16.

1. **[^](#cite_ref-14)** Katselis G., et al. (2005). *Fisheries research* 75:138-148.

1. **[^](#cite_ref-15)** [Agriculture - Quality Policy - (PDO/PGI) Fresh fish, molluscs and crustaceans and products derived therefrom](http://ec.europa.eu/agriculture/qual/en/pgi_07en.htm) [Archived](https://web.archive.org/web/20080916180852/http://ec.europa.eu/agriculture/qual/en/pgi_07en.htm) 2008-09-16 at the [Wayback Machine](/source/Wayback_Machine)

1. **[^](#cite_ref-16)** "Imraguen Women's Mullet Botargo", [Slow Food Foundation](/source/Slow_Food_Foundation), [full text](http://www.slowfoodfoundation.com/pagine/eng/presidi/dettaglio_presidi.lasso?-id=454) [Archived](https://web.archive.org/web/20140409002247/http://www.slowfoodfoundation.com/pagine/eng/presidi/dettaglio_presidi.lasso?-id=454) April 9, 2014, at the [Wayback Machine](/source/Wayback_Machine)

1. **[^](#cite_ref-17)** "La Bottarga tra Sardegna e Senegal", *Africa*, 1 June 2010, [full text](http://affrica.org/la-bottarga-tra-sardegna-e-senegal/).

1. **[^](#cite_ref-18)** Petrini, Carlo (2004). [*Slow Food: The Case for Taste*](https://archive.org/details/slowfoodcasefort0000petr). Columbia University Press. p. [129](https://archive.org/details/slowfoodcasefort0000petr/page/129). [ISBN](/source/ISBN_(identifier)) [9780231502375](https://en.wikipedia.org/wiki/Special:BookSources/9780231502375).; ["Haviar"](http://www.slowfoodfoundation.com/pagine/eng/arca/dettaglio.lasso?-id=531). *Ark of Taste*.

1. **[^](#cite_ref-19)** Chris Sherman, "Roe, Roe, Roe at Mote", [Florida Trend](/source/Florida_Trend), 10/4/2012 [full text](http://www.floridatrend.com/article/14755/roe-roe-roe-at-mote).

1. **[^](#cite_ref-20)** John T. Edge, *Bottarga, an Export That Stays at Home*, *[The New York Times](/source/The_New_York_Times)* July 22, 2013 [full text](https://www.nytimes.com/2013/07/24/dining/bottarga-an-export-that-stays-at-home.html?pagewanted=all&_r=0).

1. **[^](#cite_ref-21)** *[The Taste of Bottarga](http://www.bradentongulfislands.com/featured-stories/taste-of-bottarga/)*, Bradenton Area Convention and Visitor's Bureau in Bradenton, Florida.

1. **[^](#cite_ref-22)** ["Bottarga Borealis"](https://www.bottargaborealis.com/).

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Adapted from the Wikipedia article [Bottarga](https://en.wikipedia.org/wiki/Bottarga) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Bottarga?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.