Bottarga is a traditional food of the Sicilian coasts, in particular of the areas of Favignana, Marzamemi and Trapani. Its name comes from the Arabic term buttarikh which means salted fish roe. These are mullet or tuna eggs, salted and dried while still in the ovarian sac. The history of this preparation originates 3,000 years ago and is already known by the Phoenicians and the ancient civilizations of the Mediterranean coasts. On Emporio Sicilia you can find artisanal Sicilian red tuna bottarga and the yellowfin Adelfio variety.
The production of artisanal tuna bottarga
To date, the best quality bottarga , tuna bottarga, with a strong and delicate flavour, is produced in Sicily. We start with the extraction of the ovarian sacs of the female tuna, which are recovered with extreme care to avoid breaking them, around the end of summer, the reproduction period of the Sicilian bluefin tuna . It is a female equivalent of Sicilian tuna lattume .
The extracted bags or whiskers weigh more than a kilo : they are rinsed, salted, pressed and left to dry in dry, ventilated places for a time varying between 45 and 90 days. In the end, the whiskers will have an amber-orange color, tending towards red, an intense flavor and will be ready to be consumed .
How to use bottarga in the kitchen
Tuna bottarga can be very tasty raw : for an exquisite appetizer we suggest taking the vacuum-packed bottarga, seasoning it with oil and serving it on bruschetta. Also delicious grated on first courses, such as spaghetti and busiate .
Types of Sicilian bottarga on the market
Fortunately, today there is no season for tuna bottarga : it can easily be found all year round. On the market you can find whole or powdered whiskers to season first courses. In particular, the bags are sold vacuum-packed in pieces of at least 100 g with medium-long shelf life. among the best in terms of quality, we cannot fail to mention Adelfio's Grated Bottarga.
How to recognize fresh, quality bottarga ? Especially if in whiskers, it is recognized for its compactness and dryness. Quality bottarga also has a bright and not too dark color.
How to store opened tuna bottarga?
Once opened, it maintains its freshness and flavor unaltered if stored in the refrigerator wrapped in aluminum foil, not in the coldest compartment. Alternatively you can create a homemade bottarga in oil . It can be stored in a jar filled with oil, so that its expiry date is extended up to twenty days. The product thus also manages to flavor the preservation oil.
