Bottarga is striped grey mullet roe which has been salt-cured and sun-dried. 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.
The waters surrounding Cortez fishing village, on the central gulf coast of Florida, are known to have some of the largest, finest quality grey mullet roe in the world. For decades, striped grey mullet roe from the Gulf of Mexico has been exported to Europe and Asia to be processed, salt cured and dried. We are proud to be the first in the United States to produce this rare delicacy. It is here that we at the Healthy Earth produce Cortez Bottarga in the same hand-made way as has been done for thousands of years. The fishermen use hand-thrown cast nets and the mullet are brought to our dock within a few hours. Here the golden roe is immediately hand-harvested, salted, pressed and set to dry, to ensure optimum freshness and quality.
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.
Inquiries about Cortez Bottarga, contact us at firstname.lastname@example.org.
For orders and more information, go to wearebottarga.com
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.