Serving suggetstions / storage instructions for bottarga:

For those of you that are new to bottarga, here are some tips on what to expect, and how to discern the quality and freshness of the product:

1) The bottarga should arrive sealed in it's original wax coating. We take the time to add extra layers of wax in order to ensure maximum freshness, as well as keep the light out. As opposed to some producers that vacuum seal their bottarga in plastic or use insufficient wax, our bottarga will retain it's original color, instead of turning very dark, as is often the case with some inferior vendors.
2) Bottarga should be pale orange to deep amber in color, as it appear in our pictures. Occasionally, some may be a bit darker, sort of reddish brown by nature.
3) Bottarga should not be over dried. When slicing thin with a sharp knife, the slices should remain whole, and not crumble.
4) If you intend to grate the bottarga, remove it from the wax a day or two before in order to dry it more.

Do not remove the wax coating until ready to consume.
Always cut serving portions in width, using a sharp, serrated knife, then remove wax. Remove thin outer skin if desired.
Store remaining wax coated bottarga in a zip lock bag or saran wrap in fridge. Do not freeze.


Suggested serving:

Bottarga is generally eaten as an appetizer. Slice thin, serve with a touch of olive oil and lime, accompanied by crackers and / or green olives.
Suggested spirits include: Arak, Pernaud, Anisette, Vodka, fig liquor or Tequila.

Grated bottarga is typically used in pasta recipes. Most often, Spaghetti, Linguine, or Fettucinne.
For best results, sautee a fresh chopped clove of garlic in two tablespoons of olive oil. I discard garlic once oil is infused, but you can opt to keep it.
Cook 100 grams of pasta "al dente", then add to the warm oil. Add a couple tablespoons of the pasta water, and mix.
Add 30-35 grams of grated bottarga, along with the zest of 1/2 a lemon, or some lemon juice. Optionally, add some fine chopped parsley for garnish.
Mix well over low heat, and serve.