Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean , 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.
In the Vinony graph
Vinony's link graph records 598 inbound references to 鯔魚子, and connects out to Mugil cephalus, aquaculture and dried and salted cod.
Vinony files it under Arab cuisine, Byzantine cuisine and Croatian cuisine.
Vinony links it to 28 Wikipedia language editions.
Key facts
- Food.name
- Bottarga
- Food.image
- Bottarga from Preveza Greece.jpg
- Food.image_size
- 250px
- Food.caption
- Whole and sliced bottarga
- Food.course
- Hors d'oeuvre
- Food.main_ingredient
- Fish roe
via Wikipedia infobox
Wikidata facts
- Country of origin
- Italy
- Image
- Bottarga.png
Show 1 more fact
- Commons category
- Bottarga
Sources (1)
via Wikidata · CC0
Gallery (3)
Connections
Mugil cephalus
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aquaculture
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dried and salted cod
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Karasumi
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Turkey
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Italy
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Greece
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Arabic
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Mauritania
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Senegal
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Latin
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Italian
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Greek
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Florida
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Sicily
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Sardinia
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International Standard Book Number
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Anatolia
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The New York Times
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Wayback Machine
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