Mullet roe

Handcrafted, FAO Zone 34 Atlantic Ocean, Mugil Cephalus

The gold of the sea: a strong, amber flavour that captures the essence of the ocean.

The Mullet Bottarga of Sapor Maris

Mullet Bottarga is considered the "caviar of the Mediterranean," a highly refined product obtained from the roe of Mugil Cephalus (mullet). The bottarga selected by Sapor Maris comes from the waters of the Atlantic Ocean (FAO Area 34), a habitat that guarantees an excellent raw material. What makes this bottarga unique is its processing, which remains faithful to an ancient and entirely manual ritual: the egg sacs are carefully extracted, salted and dried naturally, then pressed until they reach the perfect consistency.
The result is a warm, inviting amber-colored truffle. On the palate, it stands out for its bold yet incredibly balanced flavor, savory without being overpowering, evoking the sea breeze in every flake. It's a precious, versatile ingredient that transforms a simple dish into a gourmet experience.
Available in whole husks, this bottarga is designed for those who don't want to compromise on quality. Its compact structure allows it to be cut into thin slices for refined appetizers or grated on the spot to release its full aroma on hot pasta dishes, maintaining its original fragrance intact until the last use.

The roots of this grey mullet bottarga are deep in tradition

The history of bottarga is lost in the mists of time, a preservation technique likely introduced by the Phoenicians and perfected by civilizations around the Mediterranean basin. "Battarikh" in Arabic means salted fish eggs: an ingenious method for preserving a perishable yet nutritious food.
Sapor Maris's version respects this historical legacy. There are no industrial shortcuts or chemical processes: just salt, air, time, and the wisdom of human hands. It's a product that speaks of patience and respect for natural cycles, bringing to the contemporary table a flavor that has survived millennia, remaining unchanged in its nobility.

Choosing Mullet Bottarga means taking care of yourself

Besides being a delight for the palate, mullet bottarga is a food with remarkable nutritional properties. It's a true powerhouse of energy and high-quality proteins (48g per 100g of product), essential for maintaining muscle mass.
As a fish product, it is naturally free of carbohydrates and sugars, making it suitable for specific diets such as the ketogenic or paleo diet. Its intense aroma also allows it to be used in small quantities to flavor dishes, reducing the need to add additional salt during cooking. A gastronomic luxury that combines well-being.

How to Best Use: Grey Mullet Bottarga

• GOURMET FIRST COURSE: 

The classic pairing is with pasta. Choose a structured pasta like Organic Senatore Cappelli Spaghetti with Curve 400g which perfectly holds the grated bottarga. Stir in a drizzle of raw oil and add a grating of lemon zest. Organic Sicilian Lemon 800g to degrease the palate and create a fresh and irresistible aromatic contrast.

• LAND AND SEA APPETIZER:

For an appetizer that plays on the contrasts of consistency and sweetness, serve the bottarga cut into thin strips placed on slices of Buffalo Mozzarella 440gThe milky fattiness of the buffalo mozzarella balances the saltiness of the bottarga. Accompany with a crispy salad of Organic Fennel 800g cut very finely.

• REFINED APERITIF CROSTINI:

Toast some slices of Loaf of Bread with Mother Yeast 500g, spread a generous layer of Organic Butter 125g and complete with a slice of bottarga. This classic pairing calls for a glass of bubbles: perfect Sparkling Millesimato Gavi Extra Brut DOCG Organic 750ml.

The Producer: Sapor Maris

Sapor Maris was founded in 2012 by owners Borzelli and De Rossi, who have always been passionate about authentic products from the sea and the land. Today, it is a benchmark in Italy, particularly in Rome, for the production of smoked salmon, similar products, and bottarga. Traditional methods and a desire to rediscover forgotten flavors are the foundation of the company's philosophy, identifying Sapor Maris as the custodian of authentic smoking.

Ingredients

Salt, mullet roe. Hand-processed product. May contain bones and/or scales. Caught with collection nets and circulating waters. FAO Zone 34, Atlantic Ocean. Scientific name: Mugil cephalus.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy 2219kj / 498kcal
• Total Fats: 37g
• of which saturated fatty acids: 0g
• Carbohydrates: 0g
• of which sugars 0g
• Proteins: 48g
• Sale 3,8g

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