Botarga?

Anyone know where I can buy it locally?

Tuna or mullet? Collins Caviar will order it for you if they don't have it on hand. You might ask the folks at Merlo where they get it. Look also at the recent string regarding the Japanese analogue.

FWIW, I had it most recently at Avec, but I didn't inquire about its provenance.

E.M.

The mullet kind is what I'm familiar with (I used to live in Sardinia.) Would the Japanese stuff be comparable?

Bottarga di Muggine (Grey Mullet Roe) and Bottarga di Tonno (Tuna Roe) are both available online from Esperya.*

It appears that both varieties are available shaved (jarred) and in whole/partial lobes (vacuum sealed).

I have not ordered from this company before, but it came highly recommended.

E.M.

* An 800# is provided to faciliate ordering.

Thank yoU!

Buonitalia in Manhattan is also a good source for both varieties. Their website doesn't list it (http://www.buonitalia.com/index.cfm/), but a quick phone call should help you get the specs.

BTW, any idea what one would do with a liter of Colatura di Alici for $95 (which they describe as "extract of salt anchovies")?

fillay wrote:BTW, any idea what one would do with a liter of Colatura di Alici for $95 (which they describe as "extract of salt anchovies")?

Here is some information about garum colatura, basically anchovy juice. Asian fish sauce is made in essentially the same way, so this can be used like you would use that. As the link states, it's great on pasta with some crushed red pepper. I don't know about a liter, but I wouldn't turn it away if someone offered it to me!