Spanish Mullet Bottarga is a delicacy made from the dried, salted, and cured roe (eggs) of the grey mullet fish. It's particularly popular in southern Spain and the Mediterranean region. Bottarga is often described as having a delicate, savory, and slightly nutty taste with a hint of the sea. Bottarga is typically eaten thinly sliced or grated over various dishes. It's a popular ingredient for pasta dishes, often served with olive oil and a squeeze of lemon. It can also be used as a seasoning on other dishes like salads, crostini, or even scrambled eggs.

• Bottarga is made from the roe sac of the grey mullet fish, which is carefully salted, pressed, and dried to preserve it
• The salting and curing process gives bottarga a unique, rich flavor and a firm, sometimes cheese-like texture
• It's a traditional food in Mediterranean countries like Spain, Italy, and Greece
• Bottarga offers a balance of delicate and intense flavors, including saltiness, savory umami, and hints of the sea
• Some describe it as having a slightly nutty taste, which complements the briny sea flavor
• The texture is firm and slightly chewy, often described as similar to aged cheese