Ideally all types of Bottarga should be eaten at room temperature, like any fine cheese.
Unwaxed Bottarga
Slicing
Remove Bottarga from packaging, and carefully peel sheer membrane from Bottarga.The natural casing is the ultra sheer resilient membrane that contains the roe. It is consumable, however it can easily be peeled off and discarded. Use a sharp, non serrated knife to obtain a nice clean cut, so as to not shred the fine roe. Press down firmly and slice to desired thickness.
Grating
Remove sheer membrane from Bottarga sac and use a sharp grater or box grater to grate. Can be grated to different thicknesses.
Shaving
Harder, drier Bottarga can also be shaved. Use a sharp serrated or non serrated vegetable peeler, to create clean shavings.
Waxed Bottarga
If you’ve purchased our waxed Boutargue Classique, or Greek Avgotaraho, make sure to first let it reach room temperature so the wax doesn’t break apart when cut. Once at room temperature, use a sharp, non serrated knife to cut clean slices right through. Peel encasing wax off roe, discard and enjoy. Use plastic wrap to re-preserve once package has been opened. Wrap seal as tightly as possible removing any possible air pockets, shrink wrap if possible. For best results always keep refrigerated.
If you’ve purchased our waxed Boutargue Classique, or Greek Avgotaraho, make sure to first let it reach room temperature so the wax doesn’t break apart when cut. Once at room temperature, use a sharp, non serrated knife to cut clean slices right through. Peel encasing wax off roe, discard and enjoy. Use plastic wrap to re-preserve once package has been opened. Wrap seal as tightly as possible removing any possible air pockets, shrink wrap if possible. For best results always keep refrigerated.
Grated Bottarga
Our grated Bottarga can be kept in a pantry at ambient temperature until opened. Keep away from direct light heat or humidity. Once opened, seal jar tightly and refrigerate, consume within 10 days.
Re-Preservation
Once Bottarga is unpackaged and exposed to air, the curing process continues and air begins to permeate the fine roe. To re-preserve, wrap as tightly as possible with plastic wrapping removing any possible air pockets, consume within 10 days. Vacuum seal if possible for even longer preservation. For best results always keep refrigerated.