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Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet frequently found near coastlines throughout the world.
In Italy, bottarga is best known in Sicilian and Sardinian cuisine; its culinary properties may be compared to those of dry anchovies, although it is much more expensive. Often, it is served with olive oil or lemon juice as an appetizer accompanied by bread or crostini. It also is used in pasta dishes.
Bottarga is categorized as a Traditional food product (prodotto agroalimentare tradizionale). It varies by region, in particular, is produced in Sardinia from flathead mullet and in Sicily from Atlantic bluefin tuna.