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Premium quality boutargue; silver mullet roe, originating in countries surrounding the Mediterranean. Using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light. Waxing also prevents contact with foreign matter.
For the novice, it appears quite unique, odourless, and may look like a flat waxed sausage, but once the wax is removed, your taste buds will discover one of the most flavourful marine products. Colours naturally vary from golden yellow to darker shades of reddish brown.
This family has been producing premium quality boutargue for hundreds of years, with recipes and know how passed down from generation to generation.
Boutargue is generally eaten as an appetizer. Slice thin, then squeeze lightly to remove the wax. Serve with a touch of olive oil and lime, accompanied by crackers and green olives. Suggested spirits include: Arak, Pernod, Vodka, or fig liquor.