Abundant on the North Carolina coast, mullet (aka jumpin’ mullet) are a favorite amongst the locals. The roe of these fish can be lightly salted and cured to make the Italian delicacy known as Bottarga. The flavor is often described as savory, rich, briny and high in umami. Like hard Parmesan or Romano cheese, Bottarga can be grated on pastas, soups, salads and more. It can also be sliced thin into golden garnishes. Marshallberg Farm traditionally cures local, wild-caught mullet roe; a great way to support local fishermen by encouraging a sustainable seafood source. Truly delizioso!
Bottarga Ingredients: Mullet roe, salt. Rich in Omega-3s.
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North Carolina grey mullet are nicknamed “jumping mullet” because for no apparent reason, they jump out of the water. Flying up to 12 feet through the air, these herbivores eat nothing but sea algae. Mullet are abundant in North Carolina. Their roe and meat are very rich in Omega-3s.
Dried mullet roe (also known as bottarga), has been around for centuries. Originating from the Mediterranean. Bottarga can be made from mullet, bluefin tuna, cod, black drum, bonito and more. However, grey mullet are very abundant on the North Carolina coast. Therefore, this Bottarga is sustainable. Bottarga has a wide variety of uses in recipes. Typically, bottarga is grated onto pasta or salads much like parmesan cheese. Here are some examples of delicious recipes using cured mullet roe.