Bottarga is a Mediterranean delicacy. Sometimes called the caviar of the South, bottarga is the roe pouch of grey mullet, salted and dried.
Mullet from Sardinia are the most flavorsome and are harvested in August and September when the fish are full of roe. Bottarga is best eaten raw, thinly sliced, shaved, grated, or crumbled, almost as a condiment rather than cooking it.
In terms of cancer-fighting properties, bottarga is rich in anti-angiogenic omega-3 fatty acids, specifically EPA and DHA, which are preserved even after long-term storage. Plus, the fat concentration in bottarga is only 3-4% cholesterol, making it lower than a chicken egg.
