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Premium Waxed Bottarga

A Mediterranean Caviar

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Covered in preserving bee’s wax after the Greek fashion, this compacted mullet roe is often called the caviar of the Mediterranean. Boutargue Memmi is known throughout Europe as a premier supplier of this briny delicacy.

TASTING NOTES FROM THE CURATOR

To call boutargue Mediterranean caviar is a simplified description. The curing and salting process gives the mullet roe—carefully extracted with the surrounding membrane intact—a concentrated flavor, combining brine with a soft, fine-grained texture that can be felt on your teeth. Boutarge Memmi uses only the finest sea salt in their process, and the bee’s wax covering is not just for preservation. It imparts a pleasant, honeyed flavor that rounds out and complements the taste of the roe.

PREPARATION OR PAIRINGS

As an appetizer, you can lay thin slices of boutargue on a baguette or cracker with a bit of olive oil and lime juice. It pairs wonderfully with green olives. If you love Greek food, this makes a lovely version of taramasalata to slather over your pita. Try it shaved or grated over a simple olive oil pasta for a main course—from spaghetti to tagliatelle. If you want something lighter, it elevates a simple rocket salad with a touch of iodine flavor. This is a delicacy you can break out the liquor for. Try it with vodka, tequila, pernaud, or even fig liquor. Or you can make it a night to remember with a bottle of Dom Pérignon Vintage 2008.

Tips from us ducks:

To enjoy your boutargue’s soft texture and iodine flavor to the fullest, take it out of the refrigerator at least an hour before serving.
To avoid crushing the delicate eggs, use a sharp, smooth-bladed knife to cut your thin slices for serving. Just cut off the wax and the membrane and enjoy!
If you plan on grating the boutargue, remove the wax layer a day or so beforehand, to allow time for it to dry out.
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FROM WATER POLO TO POISSON

Boutargue Memmi was created by former Tunis water polo champion Elie Memmi in the 1970s. He adored Mediterranean cuisine, especially the boutargue, and became determined to introduce the French to this wonder from the Mediterranean. He invested all his savings in a small structure in Ivry-sur-Seine, a suburb of Paris, where he transformed mullet eggs into boutargue. His family continues his legacy until today, becoming a brand name known for excellence all over Europe.