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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. 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 natural wax.
| Whole ovaries of a ripe female mullet, kept intact in their membrane | [corrias2020][pdo-messolongi] |
| SaltSalting time 1 h per 200 g of roe | The study did not report the salt amount, only the time[corrias2020] |
| Natural wax to seal the dried roe (Messolongi PDO) | [pdo-messolongi] |
Total time across the recorded steps: 6 days – 8 days
What changes: Starting material: whole mullet roe sacs, still in their membrane
The ovaries are removed without breaking their membrane. 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 the whole roe sac of grey mullet (or tuna), salted, pressed and dried until it is firm. 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 natural wax. 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 °CReported[corrias2020] | Air-dry, turning daily |
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. The study behind the times on this page says bottarga has low water activity but gives no figure, so drying by weight loss alone is not shown to reach 0.85. Dried products packed with less drying, such as vacuum packs, must be kept cold.
Every number is labelled with how it is known. How this atlas is made
The Messolongi PDO application says that making the product from the roe of sea lake mullet has a long history in the area, and that travellers' references go back as far as 1668.
