mes macchi

Tips & Tricks on How To Pick and Store Bottarga

April 20, 2010

Bottarga di Muggine & Bottarga di Tonno

Bottarga di Muggine & Bottarga di Tonno

I’ve gathered with time a few tips and tricks about Bottarga. Here they are:

1. Storage tips: Preferably refrigerate the Bottarga but not at all necessary. Although, once the package opened, keep it in the fridge.

2. Shelf life: Bottarga is so easy to store, from the day of packaging the “the best before” is five years! Yes, yes! Five entire years! Even when opened it can be kept for a couple of years in fridge. Not bad?

3. Serving it: Bottarga can be sliced with a knife, chopped and grated.

4.Freshness: Bottarga should be firm but not rock hard. The salt should not over power the flavor of the bottarga, there should just be a hint of salt in it’s flavour and it should be gentle on the palate. The bottarga should not be dry but moist an creamy in flavour.

5. Authenticity: If you want the authentic product it is always good to make sure that ou can see somewhere on packaging that the product is made and packaged in Sardenia.

MrsMacchi

  • Derek

    Amazingly simple!

  • http://www.macchiinc.com/blog/ MrsMacchi

    Isn’t it?
    But yet so good!
    “The simplest things….”!

  • http://cheeseandolive.blogspot.com/ Candace

    This is killing me! Yesterday was my birthday and my present was going on a ‘food tour’ of the city to all the far flung (and near flung) stores and markets that I wanted to visit.

    My 2 goals were buratta and bottarga.
    (and silkie chickens but that’s not a supply issue, it’s a price issue),

    The buratta was simple enough (thank you atwater market) but the bottarga is more elusive.

    The fellows at La Mer didn’t even know what it was!!!
    Where can a regular Joe(sephine) like me find some of my own?

  • http://www.macchiinc.com MrsMacchi

    Hi Candace, anything you can’t find out there you can get from us, I know for sure that Bottarga can not be found in reatail so give us a buzz and we will supply with what ever you need. Happy late birthday!

  • Joe

    After this try an old Sardinian pasta made from urchin roe…wonderful stuff. Spent a few summers there harvesting octopus and urchin…we would crack open the urchin mix with pasta and a bit of garlic/lemon…great stuff…

  • Barry

    When choosing a mandolin/grater for Bortarga what do you recommend.
    Fine or Coarse or Extra Coarse?

 
 
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