Bottarga is the Italian name for a delicacy of salted, cured fish roe. Originating in countries surrounding the Mediterranean Bottarga is processed using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.
Bottarga is the real treasure of the gulf coast. Naturally, bottarga is an amber gold caviar made from the roe of striped mullet. Our bottarga is salt cured and air dried over a period of time using ancient methods with modern techniques.
This half pound of St James Smokehouse’s Gravadlax is fresh, rich in flavour and, given the superb marriage of dill and salmon, is perfect for any occasion.