So'BoutargueGourmet Kosher Grated Bottarga Made in France, 1.76 oz

This is a umami bomb when added to food – delicious. But not everyone is going to enjoy this dried, concentrated fish taste. We love fish sauce, anchovy, bonito flakes, etc. in this household so we love this. We made a carbonara & sprinkled a bit on top – wow – that really made a fabulous dish. Last night I made cucumber soup (fresh from our garden) & sprinkled a bit of this over the top – yum. The flavor is salty & has a deep fish taste – if you don’t like fish, you will not like this.Made in France

The So’Boutargue Grated Bottarga is a delicious mullet roe that has a deep salty ocean flavor that is packed with umami. For those who have eaten Mentaiko, aka Salted Pollock Roe, you may find that Bottarga is very similar but has a much more smooth and refined flavor. It’s flavor reminds me of a salted uni - it’s nice salty ocean flavor that tastes lightly of fish, but isn’t fishy. We made a simple pasta with the bottarga, olive oil, shiso, and nori and the completed dish was amazing. For anime fans who watch Shokugeki no Soma, you can now make Erina’s Egg Benedict - the karasumi she added is in fact, bottarga! With that said, the bottarga also pairs beautifully with eggs. Overall, this is a delicious item to try if you enjoy salty ocean flavors.

To me the flavor is subtle and complex. It's a bit briny, and very earthy, almost like some good seaweed snacks, but it has more of a subtle fishy aftertaste like caviar does. I really have a hard time describing it - it's a very subtle but complex flavor. It's excellent on pasta, and takes spaghetti & pizza to the next level.It is more subtle than sardines or anchovies but similar in some ways. If you like those, you might like this.It should be kept refrigerated after opening. I read that some people put it in olive oil and use it to flavor dishes like that. I have been using it more like a grated cheese topping.

I really wanted to enjoy this grated botterga, because I like other kinds of fish roe, and it's made in Provence! I didn't love it, but this is also the first time I've tried bottarga, so YMMV a lot if you already know you like it.It smells a lot like dried fish, and it brought back childhood memories of the goldfish food I would sprinkle into my dad's aquarium. It's not a bad smell, though. The smell also me a bit of Chinese rousong, a kind of flavored dried meat. The texture is dry and powdery.However, I had mixed feelings about the flavor. Sprinkled on toast, it starts off pleasantly salty and fishy, but ends with a bitter aftertaste. I read a little more about bottarga, and it turns out, some bitterness is common in bottarga, so this completely normal and not anything to necessarily fault the producer or company for.I'm not sure I like it, but perhaps it will grow on me. Whole dried bottarga that you grate yourself is supposed to be better than the pre-grated stuff, so I may try botterga again in a different form before I decide whether I like it or not.

Ground dried boutargue that comes in a nice container. The container is small to medium in size and has a good amount of the stuff in there. Taste is excellent- has a very mild fish flavor and the texture is good. Can be eaten with a variety of different dishes and is kosher certified. It's made in France and everything written on the bottle is in French. Overall, high quality and worth it if you are looking for something like this.

I don't love salt in most things (other than what's necessary to bring out basic flavor), but I do love the saltiness that fish sauce brings to a dish. So I thought I'd love this salted roe. But the flavor isn't just saltiness, and it's not umami. It's not really fishy, either. But it is strong, and I've tried to like this on several dishes, but it just doesn't work for me. The flavor is really strong, and if it were a flavor I liked, that would be awesome. But I'm not fond of the flavor at all.

Honestly never had it before, at least that I know of, and I travel the globe, never heard of it before. Tastes very fishy & very fresh. Excited to google some recipes to add this to my pastas & salad. Reminds me a lot of caviar but just dried version. Anyhow, I love all this fancy add ones to my food, so definitely will be adding it, after finding correct recipe!

It does state to refrigerate it after opening; so make sure it is kept in your refrigerator. With that being said, this goes well on sushi and also on toasted bread. I usually toast my bread, while it is warm I spread some butter, and sprinkle a little bit of this. Tastes awesome. Some people have to find a taste for it, I personally love it on my food. Thank you. Worth a try.

Très bonne merci

I’ve used this as a seasoning on simple buttered noodles, and on baked potatoes,. It doesn’t give a huge umami hit, but it is perfectly tasty.It’s quite economical too, the powder is an extremely fine green, so can be scattered thinly very easily. I’ve heard of grated dried mullet as a seasoning in Japanese cuisine, but this is the first time I’ve come across this product in Europe. I will certainly use it as an alternative to Japanese seasoning, it’s healthier, although significantly more expensive. The jar had a long use by date, so it’s fine to use this as just an occasional treat.It’s not like anchovy paste, for example. It isn’t a strong flavour, to use sparingly, so is best with plain food like buttered potatoes or buttered pasta/noodles, in my opinion.At the moment, I am really appreciating any novelty in my food, as I am unable to shop due to coronavirus, so this was a very welcome addition to what is a pretty restricted diet.

Pour des pâtes , formidable !!On aimerais une quantité plus importante...Mais on ne peut pas tout avoir.Un plaisir un peu juste pour 2 personne si l’on aime.

Bottarga di Muggine (Dried Wild Caught Grey Mullet Roe) . Hand made in France . Highly rich in Omega 3, decreases anxiety and increases the aphrodisiac. Put over pasta or salad or scrambled eggs, read the preparations in the descriptions below.Supreme quality, top chefs recommendation . I’m giving two stars because I’m receiving it in the middle of June 2020 and it’s expired August 2020 . As herb should be fresher or at least not last pieces for vine people

I learned to love bottarga as a treat to lift a dish - such as spaghetti con vongole - when I visited Sardinia 15 years ago. Once in a while I have bought it in Italy but this is the first French bottarga I have tried.It’s really tasty - use sparingly as it’s got sea salt in it too - and reminds me of coastal culinary delights of the past.But it’s also quite expensive, even for bottarga. A 50g Sardinian bottarga can be be bought for about £8.The bottle is labelled in French only which might be in breach of some uk food sales rules but the product listing is accurate here.One to savour...