Several samples of mullet roes from couple of different fishing areas were studied by means of 1H, 13C and 31P NMR and GC techniques. The lipid fraction of unprocessed roes and that of the corresponding salted and dried commercial products “bottarga” were analyzed and the data compared. Roes of mullets from different origin showed different composition regarding mainly triacylglycerols, monounsaturated and n‐3 polyunsaturated fatty acids. The NMR spectra of processed roes, compared to those of the corresponding raw materials, showed a release of free fatty acids and the formation of other minor molecular components, such as free fatty alcohols, lysophospholipids, and diacylglycerols, thus indicating that hydrolytic processes were the main consequence of manufacturing. An increase of cholesterol ester concentration after processing was also detected.

Several studies carried out and showed that grey mullet roe bottarga is very rich in Omega3 which means rich in good cholesterol. Not like other animals' eggs, grey mullet fish eggs contain a high quantity of Omega3 polyunsaturated fatty acids (EPA and DHA), acids that nutritionists consider as important for a balanced diet in the prevention of heart diseases. Research also suggests it has a positive effect against cancer and other health conditions.

Studies have shown that even after being processed (salted and dried) the eggs keep all their nutritional components unchanged. Among the other benefits of bottarga is the improvement of mental and physical fitness. Furthermore, many consider it a powerful aphrodisiac food. Research shows bottarga production by season and total turnover of flathead grey mullet by-products