Grated Red Tuna Bottarga

Only one ingredient: red tuna eggs (thunnus thynnus) — handcrafted workmanship

Mediterranean caviar, ready to sprinkle on your plate

Red Tuna Bottarga from the Tre Torri Canning Factory

Just one ingredient: bluefin tuna roe. No preservatives, no additives, no flavorings—just the salted egg sacs, pressed, and slowly dried until they become a concentrate of the sea. Tuna bottarga is more intense and meaty than mullet bottarga: its color is amber-brown, its aroma is bold, its flavor is deep, savory, and persistent, with an elegant, lingering bitter note. This version is already grated, so it's ready to use: no grater to wash, no waste, and you can measure it out by the teaspoon depending on how strong you want the dish to be.
 
 
 

The roots of this bottarga lie in an Arabic word

The name comes from afar: from Arabic butarikh, in turn derived from the Greek ootàrichon, which simply means "salted eggs." It is one of the oldest preserves in the Mediterranean, practiced by the Egyptians—who depicted it in tomb paintings—and then by the Phoenicians, who carried it along all the trade routes of the Mediterranean Sea along with salt and wine. The process hasn't changed in thousands of years: the bags are extracted whole, massaged to eliminate air, covered in salt for days, then pressed between wooden planks and left to dry out of the sun for weeks. No technology, just salt, pressure, and time. In an era without refrigerators, it was the way to transport seafood far from the sea: today, a few grams of ingredient can completely transform a dish.
 
 
 

Technical Data

• Species: bluefin tuna (thunnus thynnus)
• FAO fishing zone: 27.9.a (Portuguese waters, Northeast Atlantic)
• Categories : fishery product, wild fish
• Processing: artisanal, salting and drying
• Format: already grated, ready to use

Choosing Red Tuna Bottarga means taking care of yourself

With 35,3 g of protein per 100 g, bottarga is one of the most protein-dense foods available, along with 18,5 g of fat, of which just 2,47 g is saturated: tuna fat is rich in unsaturated omega-3 fatty acids. Carbohydrates and sugars are completely absent. Salt, however, must be considered, at 5,1 g per 100 g, which is unavoidable in a product that is preserved precisely by salting. This is why bottarga is used in pinches, not spoonfuls, and a jar lasts a long time. A teaspoon is enough to flavor a dish for two people, making it unnecessary to add more salt during cooking.
 
 
 

How to Best Use: Grated Red Tuna Bottarga

• ON PASTA, RAW AND OFF THE HEAT: it's the golden rule - stir in the Wholemeal Paccheri Senatore Cappelli with oil, Organic Garlic and cooking water, then sprinkle the bottarga over the heat off: direct heat would burn the aromas.
• ON RAW VEGETABLES AND CARPACCI: a sprinkling on thinly sliced ​​raw fennel, celery or artichokes, with oil and a few drops of Organic Amalfi Coast Lemon, transforms a side dish into a restaurant-quality appetizer.
• ON EGGS, POTATOES AND CROUTONS: try it on Fresh Free Range Eggs with Hemp Seeds soft scrambled or on boiled potatoes mashed with raw oil; on the cutting board, serve it on buttered croutons with a glass of Pinot Grigio DOC delle Venezie Organic.

The Producer: Tre Torri Canning Factory

The Tre Torri Canning Factory processes bluefin tuna artisanally, following traditional tuna fisheries methods: fillets, bottarga, tuna roe, tuna hearts, and tuna cured meats. This production process emphasizes every part of the fish, declaring the species, fishing area, and catch method for each product.
 
 
 

Ingredients

Eggs of TUNA red (thunnus thynnus), salt.

Allergens: contains FISH.
 
 
 

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

• Energy: 1363 kJ / 325,31 kcal
• Fat: 18,5 g
• of which saturated: 2,47 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 35,3 g
• Salt: 5,1 g

Food container

Store in a cool, dry place, away from light, with the package tightly closed. Once opened, it's best to refrigerate in an airtight container: grated bottarga, with a large surface area exposed to air, loses its aroma more quickly than shredded bottarga. Always scoop it out with a dry spoon. Once opened, it's best to consume within a few days.
 
 
 

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