recipe

Originating in Baja California, Mexico, fish tacos have become widely popular all over the United States, and with good reason: they taste great! Baja California is known as a prime fishing destination, so fresh fish is the order of the day. The two bottargas made beautiful culinary music with the cod. The Brazilian Bottarga Gold (grated) had a delicious yet sharp flavor which was balanced out by the buttery richness of the French bottarga (sliced) both of which were mediated by the pan fried cod. When you make fish tacos, do not forget the bottarga to make them extra special. As a last note, one can use any white flaky fish for these tacos. 

<p>A delicious Mediterranean feast! The symphony of seafood flavor pairs so well with those of the garden; the olives, the tomatoes, garlic and fresh cut parsley. So easy to prepare, it's ready in under 15 minutes, and will make everyone you serve think you are a master chef. Perfect as a small appetizer, or with bigger portions a meal in itself.</p><p>1 LB Linguine</p><p>1 Shallot</p><p>2 Cans Spanish Sardines</p><p>4 or 5 Roma Tomatoes 4 or 5 Cloves Garlic</p><p>1 Bunch Flat Leaf Italian Parsley</p><p>2/3 C Kalamata Olives</p><p>1/2 Bottle Pinot Grigio Wine</p><p>2 TBSP Red Pepper Flakes</p><p>1 TSP Coarse Ground Black Pepper</p><p>3 TBSP Bottarga Borealis, ground</p><p>Olive oil</p><p>&nbsp;</p>    

A heavenly sandwich in all respects! The bottarga pairs with the tomatoes and oil cured olives perfectly; deliciousness for sure.

Superbly delicious one-pot cooking from North Africa! If you don't have a Tagine cooking pot that is not a worry, simply use a deep skillet or Dutch Oven. Tagine refers to both the clay cooking vessel and the recipe that is typically cooked inside it. Thus, there are hundreds, if not thousands of tagine recipes out there to enjoy. This one incorporates all the wonderful flavors of Mediterranean Africa and Southern Spain. Serve over rice, couscous, or eat traditionally by communally scooping out bites with torn pieces of flat bread. Either way, this is a delicious way to enjoy the beauty that is Bottarga! 2 28 OZ Cans San Marzano Diced Tomatoes 1 Medium Onion, Diced 1/2 C Olive Oil 1 C Chopped Fresh Parsley 1 Red Bell Pepper 1 Lemon 1 TSP Sweet Spanish Smoked Paprika 1 TSP Ground Coriander 1/2 TSP Ground Cumin 1/2 TSP Salt 3 TBSP Ground Norwegian Bottarga 3 Bay Leaves 3 TBSP Harissa Paste 1 C Spanish Albariño White Wine 1 LB Shrimp 1/2 LB Cod Steaks 3/4 LB Scallops 1 OZ Thinly Sliced Italian Grey Mullet Bottarga

A very popular and delicious Asian appetizer. Variations of the idea abound, but the central theme- thin crispy outside as opposed to the chewy egg roll's wrapper- remains the same. Here I lean towards a Thai / Indonesian style with the addition of cilantro, ginger, mushroom and seafood.

A surprisingly delicious version of deviled eggs; topped with the Seaweed Pears made these eggs spectacular, and that is not an overstatement. Both the deviled egg mixture and the pearls paired beautifully. Seaweed Pearls are made from ocean kelp and are virtually calorie free. The entire jar has only 310 calories. High in iron, vitamins C & B-12 as well as anti-oxidants, this is a topping you can't go wrong with. 12 Large Hardboiled Eggs 3/4 C Duke's Mayonnaise 1/2 C Minced Flat Leaf Parsley 1/3 C Grated Bottarga 1 TSP Spanish Smoked Paprika 1 TSP Celery Seed 1 TSP Ground Mustard Powder 1/2 TSP Salt 1/2 TSP Black Pepper

Delicious Mexican influenced appetizer perfect for your Cinco De Mayo party or any gathering for that matter! These babies will disappear in the blink of an eye, they are that good. The crab and the bottarga go hand in hand to make this popper a nice change from the traditionally bacon wrapped ones. Served either hot or cold, they are delicious all the way around. 2 PKGS Cream Cheese 3 6 OZ Cans Crabmeat 1 C Grated Quesadilla Cheese or other melty cheese of your choice. 1 1/2 OZ Grated Bottarga 1/4 C Chopped Fresh Chives 1 TSP Sweet Spanish Smoked Paprika 1 TSP Ground Coriander 1/2 TSP Ground Cumin 8 Large Jalapeño Peppers

Roasted Green Beans With Bottarga

Spaghetti with Clams and Bottarga Recipe