Bottarga is cured or salted fish eggs, which are thin traditionally cut or bruised and pour over the seafood pasta dishes. It may seem strange and smelly, but trust me a little spaghetti mixed with clam sauce or sprinkled over fresh beans instantly transport you to the sea. Bottarga is the essence of the flavor of the sea: suspicious, but not a bad way, and salt from the brine. If you happen to come across a big fish roe fish you catch, or you can buy some at the market, it is a good way to save.
I usually use Shad roe, but the use of mullet or tuna roe. You can also use halibut, herring, flounder, white sea bass, croak-er or mackerel. Just like small eggs, and you want a nice mature egg.
