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Mullet roe, cured and dried using sea salt, is a Mediterranean delicacy that hails from the islands of Sardinia and Sicily. After curing, Bottarga is waxed to prevent further drying and exposure to light. Once the wax (outside skin) is sliced away, the roe is most commonly grated with a microplane over spaghetti or crostini. It is also delicious thinly and dressed with a touch of olive oil and lemon or lime with crackers served as an appetizer. Bottarga has a sharp, briny funky flavor aficionados love and has excellent shelf life, even after opening, when covered in plastic wrap and refrigerated.

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United States of America
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Bottarga Di Muggine

0.41 LB AVG
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