Fish
Imraguen Women's Mullet Bottarga
Poutargue Imraguen
Northern Mauritania (Nouadhibou / Tiris Zemmour), Mauritania
Salt-cured mullet roe produced by Imraguen women on the Banc d'Arguin coast; the roe pouches are extracted from golden mullet, salted, pressed, and sun-dried for weeks; a traditional coastal delicacy undergoing GI registration; one of the few preserved-fish traditions of the Atlantic Sahara.
Original eatfuls sticker artwork
What it is
A closer look at Imraguen Women's Mullet Bottarga.
Salt-cured mullet roe produced by Imraguen women on the Banc d'Arguin coast; the roe pouches are extracted from golden mullet, salted, pressed, and sun-dried for weeks; a traditional coastal delicacy undergoing GI registration; one of the few preserved-fish traditions of the Atlantic Sahara.
What to look for
Know it when you find it.
An amber-coloured, firm slab of dried roe with an intense, briny, umami flavour; sliced thinly and eaten with bread or grated over pasta; produced only by Imraguen women using traditional methods on the Banc d'Arguin; one of the food products TasteAtlas lists for Mauritania; a Slow Food Presidium product; seasonal, tied to the mullet migration.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Imraguen Women's Mullet Bottarga.
Names around the table
One food, more than one name.
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