Whole Bottarga
Bottarga Dell’Isola sources the highest quality Gray Mullet roe from the Gulf of Mexico, off the Florida Coast. We meticulously examine, prepare, and dry each piece by hand.
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Pre-Grated Bottarga
Dell’Isola’s pre-grated bottarga, made with a drier version of our whole bottarga, subtly enhances any dish.
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Any Way You Slice It
Check out some recipes from the culinary-minded friends of Bottarga Dell'Isola.
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Our Bottarga
Bottarga is the Italian name for the salted, pressed and dried sac of roe, most commonly from the mullet fish. Bottarga Dell’Isola is made exclusively from the roe of Gray Mullet (Mugil Cephalus), sourced from the Gulf of Mexico, off the Florida coast. We select the finest roe to make the very best quality, traditional bottarga, locally in New York. Prepared by hand, with time and care, Bottarga Dell'Isola is both beautiful and delicious. It can be eaten sliced on its own, or simply added to many dishes for nuance and depth of flavor. Bottarga Dell’Isola adheres to HAACP and FDA guidelines.
Bottarga is a delicacy sought after all around the world and goes by many names such as Karasumi (Japanese), Boutargue or Poutargue (French), Botarga (Spanish), Butarga (Portuguese), Avgotaraho (Greek), Tarama (Turkish), Myeongran (Korean), Wūyúzi (Mandarin), and Batarekh or Butarekh (Arabic).
Bottarga is a delicacy sought after all around the world and goes by many names such as Karasumi (Japanese), Boutargue or Poutargue (French), Botarga (Spanish), Butarga (Portuguese), Avgotaraho (Greek), Tarama (Turkish), Myeongran (Korean), Wūyúzi (Mandarin), and Batarekh or Butarekh (Arabic).
