Throughout the world it has many names – Bottarga (Italy), Poutargue (France), Karasumi (Japan and Taiwan),and Avgotaraho (Greece), among others. The tradition of making Bottarga dates back to ancient times. Egyptian murals dating from the 10th century BC depict fisherman executing the lengthy process in which Bottarga was, and still is made. The striped grey mullets’ golden roe is considered a delicacy around the world.

We do it all – fishing sustainably using hand-thrown cast nets, cleaning the mullet, cutting out the plump golden roe, curing the roe with kosher sea salt and then pressing and drying it to ensure optimum quality. This is all completed within days, thereby creating the freshest bottarga you will ever try. This vibrant delicacy adds a wonderful complexity to dishes with its bright flavor and balanced salinity. We are confident that we are able to produce the truest expression of striped grey mullet bottarga in the world.

Our bottarga has become a staple at many of the nation’s most progressive and top restaurants including Gjelina, Gjusta, Bestia, Alma, Hatchet Hall, 404 Kitchen, Rolf & Daughters, Bacchanalia, City Grocery, A 16, Flores, Octavia, Benu, Scarpetta, Collichio & Sons, Franny·s, Roberta’s, Ava Gene’s, Lincoln and many, many more.

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Cortez Bottarga has become the BOTTARGA OF CHOICE to the finest chefs in America, including:

    • Thomas Keller (The French Laundry, Per Se)
    • Kristopher Kostow (The Restaurant at Meadowood)
    • Frank Stitt I (Highlands Grill, Bottega)
    • Michael White (Marea, Ai Fiori)
    • Daniel Boulud (Cafe Boulud, Bar Boulud)
    • John Besh (August, Domenica, Borgne)
    • Justin Smillie (ll Buco Alimentari, Upland)
    • Sean Brock (Husk)
    • Donald Link (Herbsaint, Pesce)

These many fine chefs and restaurants use bottarga in a variety of ways – as an accent topping to salads, pizzas, vegetables and seafood, as the main ingredient to the traditional Sardinian delicacy of bottarga pasta and as an appetizer sliced or shaved on toasts with olive oil and black pepper. The versatility of bottarga as an ingredient is constantly being discovered and refined in today”s progressive food movement. Once you get a taste for it…you may just put it on everything.