595 http://www.chow.com/ingredients/595 Tue, 14 Feb 2006 05:15:41 GMT Botargo (north Africa); boutargue (French). Sometimes called “poor man’s caviar”, bottarga (the name comes from the Arabic butarikh, “salted fish eggs”) is the dried roe of tuna or gray mullet, or occasionally swordfish. In Italy, it is a condiment typical of Sardinia but also found in Sicily, Liguria, and Calabria. The roe is sold in small blocks that are shaved, chopped, grated, sliced, or ground to use as a seasoning for pasta sauces, rice, salads, or spreads. Sardinia prefers the gray mullet roe, whereas Sicily prefers tuna roe. In Japan, the similar karasumi is made from mullet roe that is salted then soaked in fresh water before drying. See also tarama.

]]> http://www.chow.com/assets/2007/04/ingredients_bottarga_290x210.jpg 85 Seafood