Bottarga

Two years ago, I was introduced to a Greek version of bottarga.  Bottarga is supposedly a poor man’s version of caviar but it is by no means “cheap”.  This Greek bottarga is produced from grey mullet roe. It is packaged in a “bar slab” and coated with natural bee’s wax.  It can be dehydrated and grated and thus can be kept much longer.  It goes very well with salad and pastas.  This is an “acquired” taste; either you like it or hate it – as with most delicacy.  In the mouth, it has lots of sea flavour (i.e. fishy ;-)) and at the same time full of berries.  I tried it on scrambled eggs and loved it.