BOTTARGA Definition & Meaning

bottarga

[ boh-tahr-guh ]

Phonetic (Standard)IPA

noun

the roe sac of a fish, especially the gray mullet, prepared by salting, pressing, and drying, and served in various ways, including as a grated garnish, on its own with seasoning, or with vegetables.

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�y��vlog History and Origins

First recorded in 1590–1600; from Italian, earlier buttarga, from Arabic ��ṭa��, from Medieval Greek ��ǳ�á��, plural variant of ō��ǳ�á��ǲ� ( avgolemono ( def ) ), from Greek ō��-, combining form of ō��ó�� “egg” ( oo- ( def ) ) + ��á��ī��ǲ� “dried fish, preserved meat”

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Example Sentences

Examples have not been reviewed.

On the other hand, the traditional Italian cuisine is all about the regional delicacies and seasonal products found around Italy, like prosciutto, aceto balsamico, bottarga and the like.

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While some people may pooh-pooh such products, items such as bottarga or even baccala are genuinely cherished in fine dining and Italian-American circles, respectively.

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It was interesting to see preserved/salted/smoked fish products featured in such a way, especially including items like bottarga and/or baccala.

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Top with bottarga — or even parmesan — to add a bit of umami.

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Other wonderful options involve shaved bottarga, calamari, catfish, caviar, halibut, mahi mahi, monkfish, octopus, salmon, sea bass, swordfish, uni and — of course! — tuna.

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