Nicknamed the caviar of the sea!
The bottarga leg is a pocket of mullet eggs, salted and dried. It is a rare and luxurious specialty, known since antiquity. Each poutargue consists of the pair of egg sacs, never dissociated, from mullet caught in the Mediterranean.
Privilege of some fishermen and family businesses, its manufacture remains artisanal.
Regional specialty of Port of Bouc and Martigues. An iodized flavor, incomparable, very rich in omega 3, it can be consumed in many ways. In thin slices on pasta, in carpaccio drizzled with a drizzle of olive oil and citron and sprinkled with fresh oregano, in risotto, on buttered toast, grated on pasta, tapenade or tarama.
After opening, the bottarga can be kept almost 6 months in your refrigerator.
This poutargue is made for several generations in Port de Bouc has been awarded the label of excellence of the Living Heritage Company. They are, in handcrafted, presented simply in their sheath of origin, natural and transparent.