40:
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446:
Orange and molded in wax or vacuum sealed, Tunisian bottarga is made from mullet eggs and is known as a sought-after product. Initially a feature of the Judeo-Tunisian cuisine, it was introduced in
Tunisia by Jews from Constantinople during Ottoman rule, as early as the 16th century.
716:
tourist bureau states that the process of making bottarga was depicted in
Ancient Egyptian murals and that documentation from the 1500s exists that the Native Americans along the western coast of Florida were consuming dried mullet roe when encountered by European explorers.
410:
to preserve it, as it still is in Greece and Egypt. The curing time may vary depending on the producer and the desired texture as well as the preference of the consumers, which varies by country.
524:
caught in Greek lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax.
158:, from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.
986:
406:. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a hard, dry slab. Formerly, it was generally coated in
1468:
1174:
265:
1474), the earliest printed cookbook. In an
Italian manuscript that "closely parallels" Platina's cookbook and dated to shortly after its publication,
284:, who denounced the food as something to be "avoided totally", although a similar phrase may have been in use since antiquity in the same denotation.
1276:
835:
1461:
605:
1042:
256:
1223:
881:
1155:
998:
593:, although it is much more expensive. Often, it is served with olive oil or lemon juice as an appetizer accompanied by bread or
1454:
532:
1720:
1098:
1069:
972:
951:
927:
1330:
1770:
1171:
1755:
528:
1730:
296:
may be an intermediate form between the Greek and Arabic, whereas examination of dialectical variants of the Greek
1750:
759:
1760:
1740:
1715:
1058:
Gall, Ken; Reddy, Kolli P.; Regenstein, Joe M. (2000), "Specialty
Seafood Products", in Martin, Roy E. (ed.),
1735:
1232:
1153:
Agriculture - Quality Policy - (PDO/PGI) Fresh fish, molluscs and crustaceans and products derived therefrom
764:
1745:
1288:
692:(the latter two somewhat cheaper and less valued). Much of its production is centered around the town of
1725:
1530:
1433:
1350:
693:
395:
122:
112:
182:
1668:
1545:
1115:
899:
669:
664:
is produced and consumed mainly in the country's southeastern region, in the
Autonomous Community of
89:
1775:
1765:
1694:
997:(487). Brandas, V., Sanna, A., Sanna, C., Carraro, V., Dessi, S., Meloni, M.: 29–36. Archived from
854:
853:, p. 415, n4. Italian MS in the Bitting Collection in the Rare Book Room of the United States
649:
1271:
807:
580:
250:
1254:
1215:
1034:
363:(the medieval Greek form of the word): avoid it totally. BNF MS suppl. grec 634, f. 254v detail
196:
39:
1580:
1323:
1219:
1094:
1065:
1059:
1038:
987:"Microbiological characterization of botargo. Classical and molecular microbiological methods"
968:
947:
923:
877:
831:
825:
137:
1088:
772:
799:
665:
126:
61:
1178:
1159:
685:
677:
572:
521:
391:
375:
288:
171:
170:, was borrowed from Italian. The Italian form is thought to have been introduced from the
1194:
1535:
1208:
1152:
1027:
713:
673:
543:
513:
403:
351:
202:
148:
108:
725:
There are various small producers elsewhere. For example, bottarga from
Atlantic cod (
1709:
1642:
1637:
1602:
1365:
1250:
1022:
331:. The modern Greek name comes from the Byzantine Greek, substituting the modern word
300:
220:
1673:
1632:
1418:
1316:
753:
727:
641:
564:
548:
438:, the delicacy is known as butarga or butarda. It is usually fried before serving.
307:
1575:
1520:
1408:
689:
681:
356:
281:
1446:
1617:
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1413:
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621:
368:
328:
1627:
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697:
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552:
489:
456:
1120:
Boutargue Meyer - Le spécialiste de la
Boutargue à Marseille et en Provence
648:, on the southwestern coast of Turkey, from the mature fish migrating from
1170:"Imraguen Women's Mullet Botargo", Slow Food Foundation for Biodiversity,
85:
1678:
1585:
1570:
1495:
1397:
1392:
1090:
The
Essential Mediterranean: How Regional Cooks Transform Key Ingredients
594:
576:
477:
142:
131:
17:
378:
describes the production of bottarga by salting then smoking to dry it.
1612:
1560:
1510:
1481:
1403:
1375:
1370:
790:
Hughes, John P.; Wasson, R. Gordon (1947), "The
Etymology of Botargo",
709:
625:
435:
407:
1292:, Bradenton Area Convention and Visitor's Bureau in Bradenton, Florida
811:
1663:
1647:
1622:
1607:
1597:
1592:
1555:
1423:
1360:
672:. It is usually made from a variety of roes including, among others,
645:
637:
568:
501:
1301:
421:
803:
425:
A display of various packaged
Italian bottarga in a gourmet counter
1565:
1550:
1540:
1505:
1387:
661:
598:
560:
542:
420:
350:
240:
153:
1450:
1312:
413:
Bottarga usually is sliced thinly or grated when it is served.
1339:
387:
239:
1500, as the Greek form of the word, when transliterated into
104:
73:
893:
858:
640:, bottarga is made from grey mullet roe. It is listed in the
338:
297:
275:
227:
217:
211:
205:
1432:
731:) is produced in northern Norway, where it is air-dried.
459:
area. It is commonly pronounced Batarekh all over Egypt.
857:. In Platina, the word is the Latin transliteration of "
589:
Its culinary properties may be compared to those of dry
527:
Avgotaracho Messolonghiou, made from fish caught in the
1308:
920:
Semplice: Real Italian Food: Ingredients and Recipes
1687:
1656:
1488:
1061:
Marine and Freshwater Products Handbook (2000): 403
785:
783:
68:
57:
49:
1207:
1026:
963:Maestro Martino da Como, trans. Stefania Barzini,
752:
315:(traditionally where the mullets are caught), and
965:The Art of Cooking: The First Modern Cookery Book
280:) occurs in the 11th century, in the writings of
121:). The best-known version is produced around the
367:Bottarga production is first documented in the
535:, one of the few seafood products with a PDO.
129:
1462:
1324:
266:
254:
116:
8:
903:
850:
482:
468:
322:
316:
310:
291:
194:
188:
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174:
151:
30:
332:
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140:
53:Botarga, botargo, butàriga, and many others
1469:
1455:
1447:
1331:
1317:
1309:
1082:
1080:
914:
912:
271:is attested in the corresponding passage.
29:
1249:Chris Sherman, "Roe, Roe, Roe at Mote",
1017:
1015:
739:
1267:Bottarga, an Export That Stays at Home
1189:"La Bottarga tra Sardegna e Senegal",
1214:. Columbia University Press. p.
898:'eggs preserved by salting', citing
747:
745:
743:
520:) and is produced primarily from the
355:The Byzantine 10th century physician
274:The first mention of the Greek form (
7:
1033:. Oxford University Press. pp.
1029:The Oxford Companion to Italian Food
773:participating institution membership
608:prodotto agroalimentare tradizionale
1116:"Comment consommer de la boutargue"
700:, where there are also salt ponds.
386:Bottarga is made chiefly from the
25:
1093:. HarperCollins. pp. 41–43.
792:The American Journal of Philology
235:The Italian form can be dated to
902:quoted in Athenaeus III, 121 C.
394:. Sometimes it is prepared from
84:
38:
708:There are several producers in
533:protected designation of origin
488:and is produced in the city of
287:It has been suggested that the
48:
1087:Jenkins, Nancy Harmon (2003).
216:), a combination of the words
1:
1210:Slow Food: The Case for Taste
604:Bottarga is categorized as a
262:
236:
1139:Katselis G., et al. (2005).
455:Bottarga is produced in the
276:
212:
27:Salted, cured fish roe pouch
529:Messolonghi-Etoliko Lagoons
189:
175:
152:
141:
130:
1792:
1064:, CRC Press, p. 416,
894:
859:
830:. Routledge. p. 189.
606:traditional food product (
531:, is a European and Greek
339:
323:
317:
311:
298:
228:
218:
206:
1430:
1346:
760:Oxford English Dictionary
517:
467:The usual French name is
371:in the 10th century BCE.
333:
195:
181:
79:
44:Whole and sliced bottarga
37:
1114:Directivs (2020-03-17).
904:Hughes & Wasson 1947
851:Hughes & Wasson 1947
620:Bottarga is produced in
125:; similar foods are the
107:pouch, typically of the
1206:Petrini, Carlo (2004).
824:Dalby, Andrew (2013) .
765:Oxford University Press
696:, to the shores of the
400:bottarga di tonno rosso
292:
147:, which is softer, and
1438:
1177:April 9, 2014, at the
556:
483:
469:
426:
364:
267:
255:
245:
117:
103:is salted, cured fish
1721:Mediterranean cuisine
1531:Cantonese salted fish
1436:
1289:The Taste of Bottarga
944:Salt: A World History
694:San Pedro del Pinatar
597:. It is also used in
579:, where it is called
546:
518:αβγοτάραχο-αυγοτάραχο
424:
396:Atlantic bluefin tuna
374:In the 15th century,
354:
337:for the ancient word
1669:Dried shredded squid
1546:Dried and salted cod
991:Industrie Alimentari
985:Coroneo, V. (2009).
670:province of Alicante
644:. It is produced in
257:De Honesta Voluptate
1771:Cuisine of Sardinia
1695:List of dried foods
1302:"Bottarga Borealis"
900:Diphilus of Siphnos
855:Library of Congress
763:(Online ed.).
162:Names and etymology
90:Media: Bottarga
34:
1756:Senegalese cuisine
1439:
1272:The New York Times
1158:2008-09-16 at the
1141:Fisheries research
563:, it is made from
557:
427:
365:
359:'s instruction on
306:'egg' include the
251:Bartolomeo Platina
166:The English name,
1731:Byzantine cuisine
1703:
1702:
1444:
1443:
837:978-0-415-11620-6
771:(Subscription or
118:bottarga di tonno
98:
97:
50:Alternative names
16:(Redirected from
1783:
1751:Croatian cuisine
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69:Main ingredients
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35:
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21:
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1761:Turkish cuisine
1741:Spanish cuisine
1716:Italian cuisine
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1193:, 1 June 2010,
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573:flathead mullet
541:
522:flathead mullet
504:, it is called
498:
480:, it is called
465:
453:
444:
432:
419:
384:
376:Martino da Como
349:
203:Byzantine Greek
201:), itself from
187:), plural form
164:
94:
45:
31:
28:
23:
22:
15:
12:
11:
5:
1789:
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1736:French cuisine
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1536:Craster kipper
1533:
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1275:July 22, 2013
1265:John T. Edge,
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1145:
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1106:
1099:
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1044:978-0198606178
1043:
1037:–4, 209, 500.
1023:Riley, Gillian
1011:
977:
956:
935:
908:
886:
872:Andrew Dalby,
865:
843:
836:
816:
804:10.2307/291531
798:(4): 414–418,
779:
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714:Manatee County
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404:yellowfin tuna
383:
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80:
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70:
66:
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64:, pasta dishes
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1749:
1747:
1746:Greek cuisine
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1739:
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1657:Dried seafood
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1649:
1646:
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1639:
1638:Tatami Iwashi
1636:
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1629:
1626:
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1603:Maldives fish
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1251:Florida Trend
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1243:
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1234:
1227:
1225:9780231502375
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1217:
1212:
1211:
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1024:
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1016:
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1001:on 2014-04-07
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909:
906:, p. 415
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882:0-415-11620-1
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777:; 1st edition
774:
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703:
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650:Lake Köyceğiz
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277:'oiotárikhon'
272:
269:
259:
258:
252:
247:
246:'ova tarycha'
242:
233:
232:('pickled').
222:
214:
213:'oiotárikhon'
204:
198:
191:
184:
177:
173:
169:
161:
159:
156:
155:
150:
145:
144:
139:
134:
133:
128:
124:
123:Mediterranean
119:
114:
110:
106:
102:
91:
87:
82:
81:
78:
75:
71:
67:
63:
62:Hors d'oeuvre
60:
56:
52:
41:
36:
19:
1726:Arab cuisine
1674:Dried shrimp
1525:
1419:Taramasalata
1355:
1297:
1287:
1283:
1270:
1266:
1261:
1253:, 10/4/2012
1245:
1237:Ark of Taste
1236:
1209:
1201:
1190:
1185:
1166:
1148:
1140:
1135:
1124:. Retrieved
1119:
1109:
1089:
1060:
1053:
1028:
1003:. Retrieved
999:the original
994:
990:
980:
964:
959:
943:
938:
931:
919:
889:
874:Siren Feasts
873:
868:
846:
827:Siren Feasts
826:
819:
795:
791:
758:
728:Gadus morhua
726:
724:
707:
660:Bottarga in
659:
642:Ark of Taste
635:
619:
607:
603:
588:
583:
565:bluefin tuna
558:
549:bluefin tuna
547:Bottarga of
526:
509:
505:
499:
481:
473:
466:
454:
445:
433:
412:
399:
385:
373:
366:
360:
327:in parts of
308:Pontic Greek
286:
273:
249:, occurs in
234:
226:('egg') and
167:
165:
113:bluefin tuna
100:
99:
1584: [
1576:Katsuobushi
1521:Bombay Duck
1409:Pollock roe
1122:(in French)
895:'ᾠά τάριχα'
690:common ling
674:grey mullet
571:, and from
510:avgotaracho
392:grey mullet
382:Preparation
357:Simeon Seth
282:Simeon Seth
207:'ᾠοτάριχον'
109:grey mullet
1776:Roe dishes
1766:Appetizers
1710:Categories
1489:Dried fish
1480:and dried
1478:Dried fish
1143:75:138-148
1126:2023-01-16
1100:0060196513
1071:1566768896
1005:2014-04-06
973:0520928318
952:030736979X
928:1409052486
860:ὠβά τάριχα
775:required.)
686:black drum
684:, or even
622:Mauritania
616:Mauritania
506:avgotaraxo
369:Nile Delta
329:Asia Minor
293:outarakhon
268:'botarghe'
176:'buṭarḫah'
1628:Stockfish
1516:Boknafisk
1400:(herring)
1277:full text
1255:full text
1195:full text
1172:full text
754:"botargo"
721:Elsewhere
698:Mar Menor
591:anchovies
581:Sardinian
553:Favignana
490:Martigues
484:poutargue
470:boutargue
457:Port Said
390:pouch of
361:ootaricho
229:'τάριχον'
190:'buṭariḫ'
138:Taiwanese
18:Abudaraho
1679:Musciame
1581:Keumamah
1571:Karasumi
1526:Bottarga
1496:Bacalhau
1398:Kazunoko
1393:Karasumi
1356:Bottarga
1233:"Haviar"
1175:Archived
1156:Archived
1025:(2007).
975:, p. 112
967:, 2005,
922:, 2014,
876:, 1996,
668:and the
601:dishes.
595:crostini
584:butàriga
577:Sardinia
555:, Sicily
478:Provence
168:bottarga
132:karasumi
127:Japanese
101:Bottarga
32:Bottarga
1618:Piracuí
1613:Niboshi
1561:Gwamegi
1511:Bokkoms
1501:Baccalà
1482:seafood
1376:Sevruga
1371:Ossetra
1191:Affrica
954:, p. 39
884:, p.189
710:Florida
626:Senegal
442:Tunisia
436:Croatia
430:Croatia
417:Regions
408:beeswax
347:History
143:wuyutsu
111:or the
1664:Conpoy
1648:Yukola
1623:Sanyaa
1608:Mojama
1598:Kusaya
1593:Kipper
1556:Fesikh
1424:Tobiko
1404:Masago
1366:Beluga
1361:Caviar
1351:Buriko
1222:
1097:
1068:
1041:
971:
950:
926:
880:
834:
812:291531
810:
712:. The
682:bonito
666:Murcia
646:Dalyan
638:Turkey
632:Turkey
569:Sicily
502:Greece
496:Greece
463:France
334:'αυγό'
312:'ὠβόν'
289:Coptic
183:بطارخة
172:Arabic
149:Korean
83:
58:Course
1688:Misc.
1643:Vobla
1633:Taran
1588:]
1566:Jwipo
1551:Eoran
1541:Daing
1506:Balyk
1388:Eoran
808:JSTOR
769:
735:Notes
662:Spain
656:Spain
599:pasta
561:Italy
551:from
539:Italy
514:Greek
451:Egypt
402:) or
340:'ᾠóν'
318:'ὀβό'
241:Latin
197:بطارخ
154:eoran
72:Fish
1220:ISBN
1095:ISBN
1066:ISBN
1039:ISBN
969:ISBN
948:ISBN
932:s.v.
924:ISBN
878:ISBN
832:ISBN
678:tuna
624:and
324:'βό'
136:and
1437:Roe
1414:Uni
1381:Red
1340:Roe
1216:129
800:doi
688:or
636:In
575:in
567:in
559:In
508:or
500:In
476:In
434:In
388:roe
321:or
301:ᾠόν
253:'s
243:as
221:ᾠόν
105:roe
74:roe
1712::
1586:id
1269:,
1235:.
1230:;
1218:.
1118:.
1079:^
1035:63
1014:^
995:48
993:.
989:.
930:,
911:^
806:,
796:68
794:,
782:^
757:.
742:^
680:,
676:,
652:.
628:.
612:.
586:.
516::
492:.
343:.
263:c.
237:c.
1470:e
1463:t
1456:v
1332:e
1325:t
1318:v
1239:.
1228:.
1129:.
1103:.
1047:.
1008:.
863:"
840:.
802::
767:.
610:)
512:(
474:.
398:(
303:'
299:'
261:(
223:'
219:'
210:(
193:(
179:(
115:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
