Dried whole red tuna roe (Bottarga di tonno)

Dried whole red tuna roe (Bottarga di tonno)

Bluefin tuna bottarga (Thunnus Thynnus) is obtained from the roe of bluefin tuna, which is treated with sea salt and dried by natural ventilation. It is a traditional food originating from the Sicilian coast, especially from the areas of Favignana, Marzamemi and Trapani. It is a delicious product that is eaten thinly sliced, seasoned with a generous amount of extra virgin olive oil and served with sliced ​​bread.

Tuna bottarga is also delicious grated, used to season spaghetti or on buttery canapés. It has a stronger flavor than muggin bottarga and is generally saltier.

The bags of extracted tuna weigh more than a kilo: they are rinsed, salted, pressed and dried in a dry and ventilated place for 45 to 90 days. Finally, the bags have an amber-orange color with a hint of red, an intense flavor and are ready to eat.

After the fish are caught, they are processed while still fresh in the Mr. Moris laboratory, where the entire processing cycle takes place, from selecting the pieces to cleaning, cooking and finally packaging. All with full respect for the old craft tradition.

FAO fishing area: FAO 37

Fishing method: with hooks and long fishing lines

Each piece is packaged in a gift box.

Ingredients: red tuna roe (Thunnus Thynnus), salt.

Storage: unopened products can be stored outside the refrigerator in a cool, dry place. After opening the product, store in the refrigerator and consume within 15 days.

Tuna bottarga (Bottarga di Tonno) has a more intense taste and aroma than mullet bottarga (Bottarga di Muggine). It is more suitable for those who like a strong taste of the sea.