Ten years ago, it was difficult to find, but now that bottarga is having a moment, it's much more available.

The beauty is that once opened, bottarga will keep almost forever in the refrigerator.

Drain the vegetables and mix them with the bottarga sauce.

Grate a generous amount of bottarga over the top and serve.

The bottarga adds a finishing touch, but don't use too much because it can be overwhelming.

As with bottarga, you generally either love it or hate it.

In case you're wondering, my foodstuff was about six pounds of bottarga.

Do not miss the simple (and perfectly cooked) spaghetti with bottarga.

You hit your pasta with a little parsley and put thin slices of bottarga on top.

It was the crisp bread splashed with butter and had bottarga in the middle.

Other experiments, including drying the eggs to use as a topping like bottarga, were less successful.

Now you're looking at bottarga, Maine lobster and - of course - truffles.

Because tuna bottarga is softer, it's hard to grate without turning into a paste.

These include a dish normally found only in Sardinian restaurants, spaghetti with bottarga.

Other locations in Florida also process bottarga.

You don’t have to restrict your dried-roe “holiday” to Sardinia: bottarga is found in other places, too.

The sea urchin tasted like bottarga but with an added suggestion of decadence.

You can get bottarga from tuna, mullet, ling and hake.

Making bottarga is a way of preserving the roe of the fish that come in to spawn.

I knew I was crazy about bottarga di muggine, but tuna?

Like cilantro or sea urchin, bottarga is a taste you either love or hate.

All were wonderful, but the spaghetti with bottarga - a specialty of Sardinia - was sublime.

That extraordinary combination - silky tomato against the deep salt funk of the bottarga - changed my mind.

From the regularly revised menu, choose anything that includes bottarga (mullet roe).

The roe are cured to make bottarga.