Mullet Bottarga

Grey mullet bottarga is a highly prized seafood specialty, appreciated for its high protein content and natural Omega 3 content. It stands out for its amber-brown color and compact, whole structure , characteristics that testify to the quality of its processing.

It is obtained by salting and slowly curing Mugil cephalus (mullet) roe , using traditional methods that respect the raw material and preserve its organoleptic properties. Vacuum packaging allows the aroma, consistency, and authentic flavor to remain intact over time.

The flavor is intense yet harmonious , with an elegant marine note that makes this bottarga extremely versatile in the kitchen. It's ideal served as an appetizer, thinly sliced ​​and drizzled with extra virgin olive oil, or as an ingredient to enhance delicately flavored vegetable dishes.
The product is free from preservatives and additives .

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🔹 How to use

Eat raw, thinly sliced ​​or grated, to enhance first courses, appetizers and gourmet seafood preparations.

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🔹 Ingredients

Grey mullet roe (Mugil cephalus), sea salt

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🔹 Allergens

Fish (mullet)

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🔹 Packaging

Vacuum-packed bag

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🔹 Organoleptic characteristics

• Appearance: compact and intact

• Color: burnished

• Aroma: intense, typical of fish

• Taste: strong, persistent, typical of bottarga

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🔹 Storage methods

• Before opening: store between 0°C and 4°C

• After opening: store between 0°C and 4°C

• Consume within 20 days

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🔹 Average nutritional values ​​(per 100 g of product)

• Energy: 1045 kJ / 250 kcal

• Fat: 14.0 g

  • of which saturated fatty acids: 3.5 g

• Carbohydrates: 2.7 g

  • of which sugars: 0.0 g

• Protein: 29.0 g

• Salt: 5.6 g

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🔹 Microbiological characteristics

• Enterobacteriaceae: <10 cfu/g

• Coagulase-positive staphylococci: <10 cfu/g

• Salmonella spp: absent / 25 g

• Listeria monocytogenes: absent / 25 g

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🔹 Chemical-physical characteristics

• Histamine: <100 mg/kg

• pH: 5.4