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Fish and seafood from Mediterranean
Bottarga is the whole roe sac of grey mullet (or tuna), salted, pressed and dried until it is firm and amber. It is a salt-and-drying cure, not a microbial ferment, so it sits at the edge of the atlas. In Greece the dried roe is sealed in beeswax. Made in 5 steps over 6 days – 8 days. The longest step, air-dry, turning daily, takes 5–7 days (Corrias F 2020) and runs at 20 °C (Corrias F 2020).
| Main step | 5–7 daysMeasured[corrias2020] | Air-dry, turning daily |
|---|---|---|
| Temperature | 20 °CMeasured[corrias2020] | Air-dry, turning daily |
| Both ovaries of a ripe female mullet, left whole in their membrane[corrias2020][pdo-messolongi] | |
| Enough to cover; salting time 1 h per 200 g of roe | Dry salt · The study did not report the salt amount, only the time[corrias2020] |
| Natural wax to seal the dried roe (Messolongi PDO)[pdo-messolongi] | |
| Starter | none (a salt and drying cure) |
Total time across the recorded steps: 6 days – 8 days
What changes: Starting material: whole mullet roe sacs, still in their membrane
The two ovaries come out intact in their membrane; air pockets are pressed out. Output: whole, intact roe sacs.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bottarga is a cure, not a ferment. Salt and drying preserve the roe, and no study describes a microbial fermentation. Unlike fermented fish pastes, the roe stays whole in its membrane.
Dried fish products rely on low water activity. The US FDA says a water activity of 0.85 or below stops growth and toxin formation by all pathogenic bacteria, including S. aureus and C. botulinum. Dried products packed with less drying, such as vacuum packs, must be kept cold.
Hazards the sources name: Staphylococcus aureus and Clostridium botulinum (the pathogens of concern when dried fish products are not dried enough).
Every number is labelled with how it is known. How this atlas is made
The word comes from the Byzantine Greek oiotarikhon, "egg pickle"; the Italian form dates to about 1500. The Messolongi PDO application cites travellers' accounts of the lagoon roe from as far back as 1668.
