Bottarga Rocca (Bluefin Tuna Roe 2.5 ~ 4.5 oz)

I am Taiwanese and bottarga (mullet roe) is a very common delicacy, especially during feasts and celebrations. Also used often as gifts for holidays. Foreign visitors, especially Japanese, go to fishing harbors and buy in bulk. So I am very familiar with this food, although never tried the Mediterranean variety.This product is identical to what I am accustomed. The curing and packing is perfect. Moisture level is perfect. The taste exquisite! Perhaps a little sweetness compared to the Taiwanese variety.The cost is no consideration given the quality of the product. I would definitely buy this product again and hesitate to try another supplier.By the way, in Taiwan we don’t mix bottarga in other foods. We love its pure, intense flavor. Roast/sear both sides just enough to get a little crust, leaving the center barely warmed. Slice thinly and take each bite optionally with a thin slice of raw garlic shoot or leek shoot. Goes well with beer, wine, or fine liquor.

I love bottarga, and this bottarga was fresh and flavorful. I live in Boston, where we have the North End, an Italian neighborhood, but bottarga is sometimes difficult to find and I have yet to find some as good as the Rocca.This is divine grated on pasta in olive oil or a cream sauce. However, my favorite use is to grate it, and cut up some tiny pieces (so there's some variety), and put it on steaming rice with cracked black pepper, furikake, and butter. A purist might scream sacrilege, but the combined umami of the roe and the seaweed gives a smoky, fishy taste that's hard to beat. You can crack a soft-boiled egg on it for added richness.Guess what I'm having for dinner tonight?

Not going to lie, I felt a bit weird ordering fish eggs on Amazon. I have never had Bottarga before and wasn't even sure where to find it locally so I ordered it here. My worries were unfounded, however, because I absolutely loved it! I bought it to make Spaghetti alla Bottarga. It turned out great! Afterwards, I had 2/3 of the stuff left over and I just started slicing it thinly and snacking on it like salami. The taste reminds me of the korean dish "myeongnan jeut" (pollock roe) which I used to have layered over rice. It's probably why I like bottarga so much.I can't really comment on whether this product is better than another since this is my first and so far only experience with bottarga but I can tell you that it's delicious and awesome.Edit: since posting this I have tried some different brands that were a bit cheaper but they were not as good as this one!

I got the same product like Sara and I agree it was a waste of money! Why advertise a product that looks appealing in the photo but send a dinghy brown unappetizing item that looks rotten. This was purchased for my 86 yr old Mother who was craving her favorite foods from Japan. I found this and she viewed the photo and looked forward to eating this with rice. No way I will serve this to her otherwise she may get sick.

Had this grated on pasta with a wine/garlic/butter sauce and a few scattered clams. Absolutely delicious. Next time I will just skip the clams altogether and focus on the bottarga. Paired with a delicious rose from Corsica and it was a heavenly meal.

The best bottarga I have ever tried. It has very pleasant savory taste that will convert dish into gourmet delicately.It is a costly luxury but worth every penny. My family enjoys it shredded on fried egg over hot pasta or thin diagonal slices on toast with butter. It is also very delicious on the top of very thin sliced celery stalks with lemon juice and olive oil.

I traveled to Sardinia this summer and greatly enjoyed bottarga and have been looking for authentic Sardinian Bottarga in the US. Rocca Bottarga is actually made in Sardinia. Don't be fooled by other brands with Italian sounding names but that are not actually produced in Sardinia. Rocca Bottarga has the same taste and texture as the traditional high quality bottarga you get in Sardinia. It was vacuum sealed and had a clearly marked expiration date to guarantee freshness. Once opened, the package says that it should be refrigerated and consumed within 60 days. It was so good that I finished it in 3 days :)

The whole roe was carefully cleaned and dried as you can see in the pic, which I deem as a sign of quality processing; no visible blood vessels. It grates extremely well especially with Microplane fine grater without sticking to the grater.Although it appears quite dry, once mixed into the pasta, it has almost creamy, gooey texture with robust flavor of ocean. The membrane is slightly bitter so I’d definitely recommend to remove it before grating.I like the fact that it’s dry enough to grate well, but moist enough to slice it thin to eat on baguette or crostini.I think the amount grated in the pic was for about a quarter of the whole item, and it made two generous servings of pasta. If you are too fond of strong ocean flavor, you can definitely stretch it for more servings.

delicate flavour and smells of the Sea, most people have not of this type of product because it is not in your typical Italian restaurant in the UK, a must if you like pasta.

totally delicious would recommend to all.

Excellent, really different.

Die Qualität ist ausgezeichnet und lagerfähig. Vorwiegend verwende ich ihn als Aromaspender, zusammen mit Saiblingsroggen, bei der Herstellung einer griechischen Vorspeise.

Bon produit avec juste la petite pointe d'amertume tradutionnelle pour la boutague. Une rapidité de livraison incroyable : j'ai reçu le colis le lendemain de ma commande. Parfaitement emballée sous vide. Bref pépère (moi) est content, il a retrouvé les goûts de son enfance... nostalgie quand tu nous tient.