I ate mullet roe (bottarga) for the first time tonight. It hasn’t really taken off in the states yet, but I foresee a lot of gourmet chefs using it in the future. Such a small amount can go such a long way. It adds a wonderful salty, fishy, smokey flavor to any dish. I know it is used often in a lot of asian countries and am interested to discover more uses for it.
Posted 3 years ago