
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.
via Wikipedia infobox
Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy.
==Names and etymology== The English name, bottarga, was borrowed from Italian. The Italian form is thought to have been introduced from the Arabic (), plural form (), itself from Byzantine Greek (), a combination of the words ('egg') and ('pickled').
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).