Sicilian Tuna Bottarga in Olive Oil, 90g

Unlike those of terrestrial species, fish eggs contain high quantities of polyunsaturated fatty acids of the Omega³ type (EPA and DHA), acids considered by nutritionists to be essential for a balanced diet and valid allies in the fight to prevent cardiovascular disease.

Studies conducted on bottarga have highlighted that the treatment (salting and drying) of fresh eggs does not alter these nutritional components.

Tuna bottarga has a much stronger, more distinctive flavor than mullet bottarga. This is because, while mullet's egg sac contains almost no blood, tuna's egg sac contains significant amounts of blood.

During processing, the tuna's egg sac undergoes several washes and salt baths to remove the blood. It is then pressed and dried to become tuna bottarga. The tuna roe/bottarga transformation process typically takes 30 days.

Tuna bottarga can be enjoyed as an appetizer spread on canapés, or as a condiment for pasta or rice dishes.