Poutargues

Storage: 9 months in a refrigerated environment.

Packaging: vacuum packed - Weight: 0,170 Kg aprox.

Remove the bottarga from its packaging 30 minutes before serving. Bottarga is eaten cut or grated into thin slices. It is not cooked (at least not in French/southern gastronomy), and is added to the dish at the time of serving.

There are two ways to enjoy poutargue "plain" and cooked: plain: just sliced and served on toasted and buttered bread or cooked: added to the dish after serving.

Alberto has been a fisherman for 5 generations on the Spanish Basque coast. Every night, he leaves with his small boat from the port of Santona, in search of the largest anchovies and sardines in the deep sea. With this special attention, our fisherman protects the renewal of the marine species and allows us to work the nets in a slow maturation process in brine, unique in the world.

As with caviar, it is a fish roe and therefore an excellent source of omega 3, generally accompanied by high concentrations of the ABCDEK vitamins, minerals and trace elements. The maturation of bottarga makes it an extremely concentrated product in nutrients and one of the most protein-rich foods available, with almost 60% protein. It is therefore an ideal food for athletes and is also very satiating, even appetite suppressant.