Fish roe is a regularly mentioned nutrient dense food in Dr Price’s work, and was praised as a sacred fertility food. It is especially rich in vitamins A and D, zinc and very long chained fatty acids.
The Andean Indians went to great troubles to carry sundried fish roe from sea level to high up in the mountains for both men and women of childbearing age to ensure healthy babies.
Bottarga is the roe sack of the grey mullet that has been cured in salt then pressed and air dried. In the final stage of production the dried bottarga is wiped with Vernaccia, the local white wine. This ancient tradition has been kept by Sardinian fisherman and is now brought to your kitchen by chef Giovanni Pilu.