Bottarga

The English name, bottarga, was borrowed from Italian. The Italian form is thought to have been introduced from the Arabic (), plural form (), itself from Byzantine Greek (), a combination of the words ('egg') and ('pickled'). The Italian form can be dated to , as the Greek form of the word, when transliterated into Latin as , occurs in Bartolomeo Platina's (), the earliest printed cookbook. In an Italian manuscript that "closely parallels" Platina's cookbook and dated to shortly after its publication, is attested in the corresponding passage. The first mention of the Greek form () occurs in the 11th century, in the writings of Simeon Seth, who denounced the food as something to be "avoided totally", It has been suggested that the Coptic may be an intermediate form between the Greek and Arabic, whereas examination of dialectical variants of the Greek 'egg' include the Pontic Greek (traditionally where the mullets are caught), and or in parts of Asia Minor. The modern Greek name comes from the Byzantine Greek, substituting the modern word for the ancient word . ==History==

's instruction on ootaricho (the medieval Greek form of the word): avoid it totally. BNF MS suppl. grec 634, f. 254v detail. Bottarga production is first documented in the Nile Delta in the 10th century BCE. In the 15th century, Martino da Como describes the production of bottarga by salting then smoking to dry it. ==Preparation==

Bottarga is made chiefly from the roe pouch of grey mullet. Sometimes it is prepared from Atlantic bluefin tuna () or yellowfin tuna. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a hard, dry slab. Formerly, it was generally coated in beeswax to preserve it, as it still is in Greece and Egypt. ==Regions==

Tunisia Orange and molded in wax or vacuum sealed, Tunisian bottarga is made from mullet eggs and is known as a sought-after product. Initially a feature of the Judeo-Tunisian cuisine, it was introduced in Tunisia by Jews from Constantinople during Ottoman rule, as early as the 16th century. Egypt Bottarga is produced in the Port Said area. made from fish caught in the Messolonghi-Etoliko Lagoons, is a European and Greek protected designation of origin, one of the few seafood products with a PDO. Italy from Favignana, Sicily In Italy, it is made from bluefin tuna in Sicily, and from flathead mullet in Sardinia, where it is called Sardinian . 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 is also used in pasta dishes. and Senegal. Turkey In Turkey, bottarga is made from grey mullet roe. It is listed in the Ark of Taste. It is produced in Dalyan, on the southwestern coast of Turkey, from the mature fish migrating from Lake Köyceğiz. United States There are several producers in Florida. Elsewhere There are various small producers elsewhere. For example, bottarga from Atlantic cod (Gadus morhua) is produced in northern Norway, where it is air-dried. ==References==