Mullet roe of Cabras - Cooperative Pontis - Sardinian food

Bottarga handmade in Cabras - Sardegna - Local eggs 

The bottarga (mullet roe) are not all equal. It will not be a coincidence that the Sardinian one, and among them, the Cabras one, is considered by experts around the world, as the best ever.

Size - 300 gr

Mullet roe of Cabras - Cooperative Pontis - Buy Sardinian food

Features of our bottarga:

The roe, or eggs salted and dried mullet, once reserved to the barons of the ponds of fisheries and fishermen, today belongs to the category of niche products.

The mullet roe comes from a hand-crafted tradition, every fisherman keeps his recipe, but all include the following stages: freshly caught fish is in fact deprived of the bag containing the eggs, which is then salted, stirred and then pressed and then cured.

A similar processing requires a casing strong enough to resist the rubbing of the salt and the operation of pressing; for this reason, although it would be possible to use egg sacs also of other fish, is chosen the mullet.

Consumed in small pieces or slices, topped with strict quality olive oil or ground, sprinkled on a plate of spaghetti or on a bed of artichokes, sliced ​​celery is always a delicacy enjoyed by gourmets. The amber color, more or less dark, and the flavor of the hams, with millions of eggs salted, pressed and dried, blend well with a glass of Vernaccia wine whose fragrances further enhance the old flavor of a product of wetlands Sinis.

Definitely one of the fish ponds of Oristano, the roe is one that has a long history and as long reputation for the quality of the raw material, the mullet or mullet of ponds of Cabras, and the processing capacity of the workers of fisheries. The oldest historical information relating to the preparation and marketing of fish eggs, dates back to February 1386 and report of the capture of a ship leaving the port of origin: Oristano with a cargo of salted mullet and eels.

Sardinian Bottarga - Cooperative Pontis - Sardinian traditional food 

Obviously a foreign market, in this case Spanish, required these local products processed by the skilled hands of fishermen in the ponds. However, there is reason to believe, even if the assumptions are being studied, that the production and consumption of mullet dates back to times even further away.

In the last fifty years there has been a growing demand for roe markets increasingly demanding. And they can still count on the experience and expertise of the centuries-old fishing and on the goodness of the fish caught in ponds managed according to traditional fishing techniques in an environment guaranteed environmentally and culturally.

Shelf life: 18 months