Our finest Bottarga is produced from the eggs of the female grey mullet, indigenous to Aegean & Mediterranean lagoons and reed fields which our facilities are located. Grey mullet fish grows and lays egg in its naturel habitat. It is caught from the mid of June until the mid of October.

Fish is caught, the whole roe pouches are removed, washed with water, salted with natural sea salt, dried under the sun and well ventilated dark ‘ageing room’ and dried, either hung from the ceiling or more often laid down on wooden shelves.

Beeswax ensures a natural way of shielding the product from oxidation while allowing it to keep its humidity. The result is a hard slab of rare and precious sea-food deliciousness. It has a spicy flavor and aroma which has a high nutritional value, notably its high content in essential Omega 3 fatty acids and has high protein content.

When you are ready, cut the Bottarga as much as you will eat, then remove the wax around that piece and cut it into thin slices. Preserve the remaining waxed Bottarga in the refrigerator, covering the exposed part with plastic wrap.

It can be preserved refrigerated for one year, but consumption is recommended within 10 months. Bottarga is wonderful to eat with vegetables, grated over almost any starch or grain, or just on its own, sliced paper thin and seasoned with a little salt or soy sauce, a squeeze of lemon, and a slick of flavorful oil. It can also be delicious when served grilled on a toasted bread and butter.