Wholesale Bottarga (Dried Gray Mullet Roe) for Foodservice and Retail

Product overview

Bottarga is made from the intact roe sacs of gray mullet (Mugil cephalus), removed with the membrane unbroken, then salted, pressed and dried until firm enough to slice. The finished lobe has a dense, waxy texture and a long, savory marine flavor. In the trade, membrane condition, evenness of color and uniform drying through the lobe decide quality as much as size does, and we report each of these on the specification.

Two traditions dominate. Mediterranean bottarga, with the Sardinian style the most familiar to chefs, is usually salted and air-dried to a firmer, drier finish and a deep amber to brown color; it is sometimes sealed in wax, though most is sold vacuum packed, and it is shaved over pasta or served in thin slices. Taiwanese mullet roe is typically dried to a more pliable texture and a translucent orange-amber color, then brushed with rice spirit, lightly seared and served with slices of white radish and raw garlic or leek. In Taiwan it is a classic Lunar New Year gift, sold in presentation boxes by lobe weight.

Our checks cover an intact membrane without tears or blood spots, even color without dark oxidized patches, and firmness that is consistent from surface to center. Salt level, lobe weight and pair matching are recorded for each lot. Grated bottarga, made by drying whole lobes further and milling them, is supplied in sealed jars or pouches for kitchens that want a consistent garnish and for retail shelves.

Restaurants usually buy whole lobes vacuum packed as single pairs, while retailers combine gift boxes with grated jars. Distributors building a roe or appetiser range often pair bottarga with premium roe and caviar, and our guide to choosing premium seafood ingredients discusses pack sizes for each channel.