Botargo

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Botargo, bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο) is a Mediterranean delicacy of cured fish roe.

Sometimes called the poor man's caviar, botargo is the roe pouch of tuna or grey mullet, or sometimes swordfish. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is coated in beeswax for keeping.

It is usually used sliced thinly or grated.

In Italy, it is best-known in Sicilian and Sardinian cuisine; its culinary properties can be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta dishes.

[edit] Etymology

The word in most languages comes from the Arabic buṭariḫ بطارخ (attested in 1400), which in turn comes from the Coptic outarakhon, from the Byzantine Greek ᾠοτάριχον < ᾠóν 'egg' + τάριχον 'pickled fish', mentioned (and denounced) by Simeon Seth in the 11th century.^[1] The modern Greek name substitutes the modern version αυγό for the ancient word ᾠóν.