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We're curing roe right now and working on making our own botargo in-house.

The botargo was a relish made of mullet’s roes, and highly seasoned, much in use among the Italians.

Botargo, bot-ar′go, n. a relish made of mullet or tunny roe.

The Lake of Bizerta, called Tinja by the Arabs, abounds in excellent fish, especially mullets, the dried roe of which, called botargo, is largely exported, and the fishing industry employs a large proportion of the inhabitants.

The roe of tunny and mullet, pickled in brine and vinegar, is used, under the name of “Botargo,” along the Mediterranean littoral and in the Levant.