Yellowfin tuna bottarga

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional pork butchery) applied to seafood products. The company boasts a long history of well over thirty years of processing and curing the finest catch from the Mediterranean, with recipes handed down from the late 1800s, passed from father to son, careful processing by expert hands, manual salting with Sale di Volterra and long curing â this is how these delicacies are born, and this is how Bottarga di tonno pinna gialla (yellowfin tuna bottarga) is made. Bottarga di tonno is made from the fish's ovarian sac, whose eggs are salted and dried using traditional methods. We obtain it by removing the whole ovarian sac. From the finest yellowfin tuna, sustainably caught in the rich waters of the Mediterranean. We process it entirely using natural methods, then it is thoroughly washed and inspected before moving on to the salting stage. It is then pressed and cured. During this stage it develops its characteristic organoleptic properties and its distinctive amber colour.

The bold, distinctive flavour of bottarga is the result of a long drying and salting process. Salting and drying methods date back to ancient times, used by man as preservation methods that are still highly valued today for being entirely natural.

It is enjoyed cut into thin slices with a drizzle of extra virgin olive oil. It can be served on crostini, to enhance the flavour of salads, or grated. It is perfect for the classic spaghetti alla bottarga recipe, and grated over a black squid ink risotto or a seafood spaghetti.