Bottarga is the pride of Sardinian cuisine. Few people here know this Parmesan from the sea. It's all the better when local fish is processed into such a delicacy. We do that from the roe of organic pike from organic fish.
 
While only the eggs of the fish are used for caviar, the whole fish roe is used for bottarga. Of course, also here with fermentation aspects.
 
A true rarity  and it can be said that the local Bottarga   is in no way inferior to its sea colleague. Parmesan of the pond, then?
 
Contents: Pike roe, cultures (Aspergillus oryzae), salt
Origin fish: Biofisch, Vienna
Weight: 60g