Mullet Roe

About

Mullet roe, also known as bottarga when cured, is a highly prized delicacy in gastronomy, especially in the coastal regions of Brazil, such as Santa Catarina, where mullet fishing is a tradition. Extracted from the fish of the Mugil spp. genus, mullet roe can be consumed fresh, smoked, or cured, depending on the preparation.

When fresh, mullet roe is typically boiled, fried, or used in stews and seafood chowders, where its creamy texture and slightly salty flavor stand out. A classic preparation is pan-fried roe with garlic, olive oil, and lemon, served with rice and salad. It can also be grilled, forming a golden crust on the outside while remaining juicy inside.

The cured version, known as bottarga, is considered a gourmet product. After being salted and dried, it acquires a firm texture and an intense flavor, with salty and umami notes. It can be grated over pasta, salads, or bruschettas, adding a sophisticated and bold touch to dishes. This delicacy pairs well with olive oil, black pepper, and lemon.