Tuna Bottarga

Tuna Bottarga

»» Italian name: Bottarga di tonno, bottariga di tonno, buttariga de tonnu, .

Traditional Food Sardinia - Italy


Synonymous:
Buttariga de tonnu, buttarga de tonnu, buttarla de scampirru

Product description:
Elongated oval shape, of different sizes depending on the weight and the external color is dark brown, maroon interior.
The taste is strong and very tasty it is semi-hard consistency, cut into slices and either is grated.

Methods of processing, storage and aging:
The operator of the trap, fitted with latex gloves, she explores the tuna with a very sharp knife, pull the eggs are placed in containers for food.
The eggs are then transported in a dry and ventilated place where you prepare benches in stainless steel or hard wood (iroko type) with stainless steel plates on top of where the eggs rest.
Above the eggs puts a sheet of heavy PVC or stainless steel, above which traditionally were placed large stones, now using the weights from 50 kg or more, this process serves to dry the eggs and make him miss' water or liquid residues; drying lasts from 2 to 4 days, depending on the size of the eggs.
After those days, the eggs are subjected to salting with salt "medium": those with salt-soaked gloves begin working by hand, which includes a massage of the eggs, resting on the bench with salt, turning them several times in the longitudinal : with the massage, as well as to penetrate the salt, you eliminate any remnants of water.
Salted eggs are again placed under weights for about 8-10 days, but every day is repeated salting.
After this period, the eggs are hung with strings of hemp rope, but dry in a ventilated room, preferably in semi-darkness because it does capture the darker color on the outside, while the inside remains pink.
The bottarga, hung up on hooks or ropes, left to dry for about 30-40 days.
Subsequently are packaged in PVC with vacuum, with pieces of different sizes.

Evidence that the techniques were practiced consistently and according to traditional rules for a period not less than 25 years:
The roe of tuna is as old as the tuna.

References in this matter:
F. Angotzi, “L’industria delle tonnare in Sardegna” Bologna, 1901
L.V. Bertarelli, “Guida d’Italia del Touring Club Italiano”, Sardegna, Milano, 1918, p. 69.