Fish
Bottarga
Sardinia, Italy
Pressed, dried fish roe, especially mullet or tuna, sliced thinly over pasta, bread, or salads.
Original eatfuls sticker artwork
What it is
A closer look at Bottarga.
Pressed, dried fish roe, especially mullet or tuna, sliced thinly over pasta, bread, or salads.
What to look for
Know it when you find it.
Look for a firm amber roe loaf shaved into thin salty, oceanic slices over pasta or toast.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bottarga.
Sardinia, Italy
Region-specific tradition
Names around the table
One food, more than one name.
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Antiguan Saltfish
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Libya
Tabahij
Al-tabahij
Fish layered with sliced potato, tomato and onion and baked in oil until the top layer browns and the fish steams underneath.