The mullet roe is one of the Sardinian products of greater excellence, not surprisingly is often referred to as the "Sardinian caviar". The mullet is better known to most as the mullet, whose females are caught mainly in the months of September and October. Bellied are immediately extracted the bags containing the precious eggs that are salted and exposed to air to begin so the maturing stage. From fresh, these "hams" delicious have a color that tends to orange load, while the continuation seasoning are a dull brown increasingly, compacted and becoming even more flavorful.
Usually, we tend to prefer the less seasoned bottarga to prepare excellent appetizers, sliced in strips and "enriched" with a thin drizzle of olive oil, or served on a toasted buttered bread, while the more seasoned bottarga triumphs with its full flavor in a hot plates of spaghetti.