What is it? The Mediterranean preparation of drying and salting fish eggs to make bottarga has been around nearly as long as humans have been fishing. The word comes from a Byzantine Greek phrase for pickled fish eggs.
Bottarga, usually produced from mullet roe, is used in cuisines across the globe, but it is most common in Italian cooking, particularly Sicilian and Sardinian dishes. Chefs often grate or shave flakes of the dried, hardened roe over finished pastas and other foods for a punch of salt and umami.
Where can I find it? Newly installed Scarpetta chef de cuisine Marlon Rambaran this week unveiled several additions to the menu of celebrity chef Scott Conant’s Italian restaurant at the Fontainebleau Miami Beach (4441 Collins Ave.). Among them: homemade scialatelli pasta (a long spaghetti) with rock shrimp, lemon, basil and shaved bottarga. $34.
Evan S. Benn is Miami Herald food editor and Miami.com restaurants editor. Follow him on Twitter: @EvanBenn.