This Mediterranean delicacy is sometimes called the poor man's caviar. Bottarga, in this case, is the roe pouch of the grey mullet.
In September, well fed mullets in the ponds of Cabras on the Central Western Coast of Sardinia swim into the nets of fishermen of Fratelli Manca, and the process begins. The mullets' eggs are skillfully extracted, washed, purified, salted, and hung to cure.
The color of the roe ranges from gold to amber. The taste is savory, briny with a hint of almond.
Grated bottarga can be used straight from the jar to season pasta, bitter greens, mashed potatoes, rice or scrambled eggs.