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Description:
Made from either tuna or mullet, bottarga is the dried, salted and pressed roe of the fish. Primarily made in Sicily and Sardinia, bottarga is gaining popularity in the United States. Once any air pockets have been removed, the roe sack of the fish is salted and then pressed. It is then sun dried for up to two months. Grated or shaved over a simple pasta, bottarga makes a highly flavorful and satisfying dish.
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