After rewatching the episode that Chef Anthony Bourdain (@NoReservations) preaches his love for bottarga, I had to have some.
Even his wife’s thick Sardinian accent made this salted grated fish roe sound so unbelievable.
Basically they take the pouch full of roe from mullet or tuna and then salt cure it for 1-2 weeks.
After salt curing, grate as needed.
Voila – you have bottarga.
So I saw it on the menu as a side at NoodleCat (@noodle_cat) so I had to order it.
I was not impressed.
I was hoping to be punched in the fishy face - but I was dainty greeted with wisps of barely there fish.
I got more action in a tide pool on a windy day.
Maybe I just needed some fresh pasta w/ olive oil for #mixamixa of Bottarga.
I guess I’ve never seen Bottarga served at a Japanese noodle house before.
Maybe I should sprinkle Bottarga on Ottavia…
BTW-follow her hilariousness on the Twitter @OttaviaBourdain
Reporting live from QuarryLaneFarms…