Bottarga of Sicilian Bluefin Tuna

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (traditional curing art) applied to seafood products. The company boasts a long history of well over thirty years processing and curing the finest catch from the Mediterranean, with recipes handed down since the late 1800s from father to son, careful processing by expert hands, manual salting with Volterra Salt and long curing: this is how these delicacies are born, and this is how the Bottarga of Sicilian Bluefin Tuna is made.

Bottarga of Sicilian Bluefin Tuna

Tuna bottarga 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 Sicilian tuna, sustainably fished in the rich waters of the Mediterranean. We process it entirely using natural methods, then it is carefully washed and inspected before moving on to the salting stage. It is then pressed and cured. During this stage it develops its characteristic organoleptic qualities and its distinctive amber colour.

The strong flavour characteristic of bottarga is the result of the long drying and salting process. The salting and drying methods, following the ancient recipes of the Trapani tuna fisheries, remain highly prized preservation methods today, being entirely natural.

It is enjoyed sliced thinly and drizzled with a touch of extra virgin olive oil. It can be served on crostini, used to flavour salads, or grated. It is perfect for the classic spaghetti alla bottarga recipe and grated over a squid ink risotto or a seafood spaghetti.