Bottarga is striped grey mullet roe which has been salt-cured and sun-dried. Throughout the world it has many names - Bottarga (Italy), Poutargue (France), Karasumi (Japan & Taiwan), Avgotaraho (Greece), among others. The tradition of making Bottarga dates back to ancient times. Egyptian murals dating from 10th century BC depict fisherman executing the lengthy process in which Bottarga was, and still is made. Since then, the pressed dried fish eggs have become a staple of Mediterranean cuisine. Most often associated with coastal Italian fare, primarily of Sardinia and Sicily, the cured roe has also been dubbed the “Caviar of the Mediterranean”. The Striped Grey Mullets' golden roe is considered a delicacy around the world.
The waters surrounding Cortez Village, on the central gulf coast of Florida, are known to have some of the largest, finest quality mullet roe in the world. For decades, Striped Grey Mullet roe from the Gulf of Mexico has been exported to Europe and Asia to be salt-cured and dried. We are proud to be the first in the United States to produce this rare delicacy. It is here that we produce Cortez Bottarga in the same hand-made way as has been done for thousands of years.
The pristine waters of the florida gulf coast, off of Anna Maria Island and connecting village of Cortez, are home to one of this country's last wild fisheries. Seth Cripe, a Florida native, started Cortez Bottarga with the mission of working to support his friends and family's way of life as fisherman, and preserve it for the livelihood of future generations. Upholding our cultural integrity and increasing economic development in the Gulf region is part of our greater commitment to supporting fishing that ensures the ecological health of our oceans, their marine life and their surrounding communities.
We do it all - fishing sustainably using hand-thrown cast nets, cleaning the mullet, cutting out the plump golden roe, curing the roe with kosher sea salt and then pressing and drying it to ensure optimum quality. This is all completed within days, thereby creating the freshest bottarga you will ever try. This vibrant delicacy adds a wonderful complexity to dishes with its bright flavor and balanced salinity. We are confident that we are able to produce the truest expression of striped grey mullet bottarga in the world.
Our Bottarga has become a staple at many of the nation's most progressive and top restaurants including Gjelina, Gjusta, Bestia, Alma, Hatchet Hall, 404 Kitchen, Rolf & Daughters, Bacchanalia, City Grocery, Michaels Genuine Food & Drink, A16, Flores, Upland, Octavia, Benu, Scarpetta, Collichio & Sons, Franny's, Roberta's, Ava Gene's, Lincoln and many, many more.
NEW YORK TIMES
GULF SEAFOOD NEWS
Grey Egret w/ Breakfast
Ingredients: Baguette, Ricotta, Smoked Paprika, Sea Salt, Cortez Bottarga, Fresh Parsley & Olive Oil
Step 1: Pre-Heat oven to 450. Slice Baguette into 1/4 in slices. Place onto large baking sheet, careful not to overlap. Drizzle each piece evenly w/ Olive oil and sprinkle w/ Smoked Paprika & Sea Salt. Place on top oven rack and toast till edges are golden brown and the middle is still a bit soft. (About 7 min) Let cool.
Step 2: Place Toasts on your favorite serving plater or cutting board/cheese board. Spread Ricotta evenly on each toast, seasoning lightly w/ Sea Salt. Using a Micro-Plane Generously shave Cortez bottarga onto each toast. Chop 1/2c of fresh parsley. Lightly drizzle w/ more olive oil and sprinkle your chopped parsley all over the top. Enjoy!
-This is a very simple and delicious party snack. You can use different cheeses such as Buffalo Mozzarella or Burrata, We use ricotta because it spreads easily and has a mild flavor. You can also use whatever bread your heart desires such as: Olive, Wheat, Rye, Sour Dough, Etc.
The Captains Playlist
"Cortez Bottarga in terms of flavor, texture, and color is simply the most superior product available anywhere. Given the relatively short history that Mr. Cripe and Co. have in the industry, this accomplishment is truly extraordinary and speaks to the level of commitment they have to tradition and craftsmanship"
Travis Lett, Chef at Gjelina, MTN, Gjusta & GTA, Venice, CA
"Cortez Bottarga has a milder, fresher taste and more refined texture than any other Bottarga I have ever used...We love it." Christopher Kostow, 3 Michelin Star Chef at Meadowood, St. Helena, CA
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