Whole dried mullet roe from Sardinia. This is superior bottarga that has been pressed and dried before being vacuumed-packed to preserve freshness. It has not been waxed. Bottarga can be sliced very thin and served with lemon and extra virgin olive oil as an appetizer, or shaved over pasta.
When most people think of anchovies, they think of long, silver or brick-colored strips of salty, tiny fish spread out over a pizza or Caesar salad. But they would also be surprised to learn that anchovies work their way into a number of dishes in the same way you would use a spice or seasoning, not as a topping. Because anchovies break down when heated, they can easily be incorporated into a number of sauces and dips, such as Louisiana remoulade sauce, Italian bagna cauda or the kitchen staple of Worcestershire sauce. Used in this manner, anchovies offer a boost of flavor, without adding a fishy undertone.
Our anchovies have a distinct flavor and are useful as a flavoring ingredient. They are packed into barrels consisting of alternate layers of Anchovies and salt and weighted. They are cured for up to 6 months, then trimmed and packed in olive oil.
Our jarred anchovies are cleaned and packed in salt barrels for up to 6 months. They are then filleted, trimmed for consistent size and packed in olive oil. The product is not cooked, it is semi-conserved and will continue to cure in the jar.