Bottarga
Alternative names | Botarga, botargo, butàriga, and many others |
---|---|
Course | Hors d'oeuvre, pasta dishes |
Main ingredients | Fish roe |
Bottarga is a delicacy of salted, cured fish
Names and etymology
The English name, bottarga, was borrowed from Italian.
The Italian form can be dated to c. 1500, as the Greek form of the word, when transliterated into Latin as 'ova tarycha', occurs in Bartolomeo Platina's De Honesta Voluptate (c. 1474), the earliest printed cookbook. In an Italian manuscript that "closely parallels" Platina's cookbook and dated to shortly after its publication, 'botarghe' is attested in the corresponding passage.[4]
The first mention of the Greek form ('oiotárikhon') occurs in the 11th century, in the writings of Simeon Seth, who denounced the food as something to be "avoided totally",[5] although a similar phrase may have been in use since antiquity in the same denotation.[6]
It has been suggested that the
History
Bottarga production is first documented in the Nile Delta in the 10th century BCE.[7][8]
In the 15th century, Martino da Como describes the production of bottarga by salting then smoking to dry it.[9]
Preparation
Bottarga is made chiefly from the
Bottarga usually is sliced thinly or grated when it is served.
Regions
Croatia
In Croatia, the delicacy is known as butarga or butarda. It is usually fried before serving.
Tunisia
Orange and molded in wax or vacuum sealed, Tunisian bottarga is made from mullet eggs and is known as a sought-after product. Initially a feature of the Judeo-Tunisian cuisine, it was introduced in Tunisia by Jews from Constantinople during Ottoman rule, as early as the 16th century.[14]
Egypt
Bottarga is produced in the Port Said area.[7] It is commonly pronounced Batarekh all over Egypt.
France
The usual French name is boutargue. In Provence, it is called poutargue and is produced in the city of Martigues.
Greece
In
Avgotaracho Messolonghiou,
Italy
In
butàriga.Its culinary properties may be compared to those of dry
Bottarga is categorized as a traditional food product (prodotto agroalimentare tradizionale).
Mauritania
Bottarga is produced in Mauritania[17] and Senegal.[18]
Turkey
In Turkey, bottarga is made from grey mullet roe. It is listed in the Ark of Taste. It is produced in Dalyan, on the southwestern coast of Turkey, from the mature fish migrating from Lake Köyceğiz.[19]
Spain
Bottarga in
United States
There are several producers in Florida.
Elsewhere
There are various small producers elsewhere. For example, bottarga from Atlantic cod (
Notes
- ^ a b c "botargo". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.); 1st edition
- ^ JSTOR 291531
- ISBN 978-0-415-11620-6.
- ^ Hughes & Wasson 1947, p. 415, n4. Italian MS in the Bitting Collection in the Rare Book Room of the United States Library of Congress. In Platina, the word is the Latin transliteration of "ὠβά τάριχα"
- ISBN 0-415-11620-1, p.189
- ^ 'ᾠά τάριχα' 'eggs [of fish] preserved by salting', citing Diphilus of Siphnos quoted in Athenaeus III, 121 C. Hughes & Wasson 1947, p. 415
- ^ ISBN 1409052486, s.v.
- ISBN 030736979X, p. 39
- ISBN 0520928318, p. 112
- ^ Coroneo, V. (2009). "Microbiological characterization of botargo. Classical and molecular microbiological methods". Industrie Alimentari. 48 (487). Brandas, V., Sanna, A., Sanna, C., Carraro, V., Dessi, S., Meloni, M.: 29–36. Archived from the original on 2014-04-07. Retrieved 2014-04-06.
- ^ ISBN 978-0198606178.
- ISBN 1566768896
- ^ ISBN 0060196513.
- ^ Directivs (2020-03-17). "Comment consommer de la boutargue". Boutargue Meyer - Le spécialiste de la Boutargue à Marseille et en Provence (in French). Retrieved 2023-01-16.
- ^ Katselis G., et al. (2005). Fisheries research 75:138-148
- ^ Agriculture - Quality Policy - (PDO/PGI) Fresh fish, molluscs and crustaceans and products derived therefrom Archived 2008-09-16 at the Wayback Machine
- ^ "Imraguen Women's Mullet Botargo", Slow Food Foundation for Biodiversity, full text Archived April 9, 2014, at the Wayback Machine
- ^ "La Bottarga tra Sardegna e Senegal", Affrica, 1 June 2010, full text
- ISBN 9780231502375.; "Haviar". Ark of Taste.
- ^ Chris Sherman, "Roe, Roe, Roe at Mote", Florida Trend, 10/4/2012 full text
- ^ John T. Edge, Bottarga, an Export That Stays at Home, The New York Times July 22, 2013 full text
- ^ The Taste of Bottarga, Bradenton Area Convention and Visitor's Bureau in Bradenton, Florida
- ^ "Bottarga Borealis"