Mediterranean Bluefin Tuna Bottarga

Artisanal Red Tuna Bottarga

Tuna specialties

Artisanal Bluefin Tuna Bottarga is one of the finest expressions of Mediterranean culinary tradition. Produced using artisanal methods inspired by ancient techniques, it represents true seafood excellence, the fruit of experience, time, and respect for the raw material.

Bluefin tuna (Thunnus thynnus) roe is carefully selected and processed manually through natural salting and slow curing , essential processes for developing aroma, texture, and flavor intensity. This traditional process gives the product a unique organoleptic profile, prized by connoisseurs.

Defined by many as the “Caviar of the Mediterranean” , red tuna bottarga stands out for its light pink colour , soft consistency and intense yet balanced flavour, with a pleasant marine savouriness.

Vacuum - packed to preserve its freshness and quality, it is free from preservatives and additives . An authentic product, ideal for simple and refined cuisine.

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🔹 How to use

Perfect when thinly sliced , with extra virgin olive oil and homemade bread. It's also excellent grated or sliced ​​to enhance pasta dishes and seafood recipes.

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🔹 Additional information

Red Tuna Bottarga
Product without preservatives or additives.

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🔹 Ingredients

Bluefin tuna (Thunnus thynnus) eggs, sea salt

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🔹 Allergens

Fish (bluefin tuna)

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🔹 Packaging

Vacuum-packed bag

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🔹 Organoleptic characteristics

• Appearance: pleasant

• Color: light pink

• Scent: typical of the sea

• Taste: savoury and intense

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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: 996 kJ / 238 kcal

• Fat: 11.1 g

  • of which saturated fatty acids: 6.4 g

• Carbohydrates: 2.1 g

  • of which sugars: 0.6 g

• Protein: 32.3 g

• Salt: 14.7 g

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🔹 Microbiological characteristics

• CMBT: <10 cfu/g

• 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