Bottarga Egyptian Caviar
Bottarga Egyptian Caviar. The mullets or grey mullets are a family (Mugilidae) of ra-finned fish found worldwide in coastal temperate and tropical waters. Mullets have served as an important source of food in The Mediterranean. A common noticeable behavior in mullet is the tendency to leap out of the water.
With Opening of the Suez Canal 1869 and connecting The Red Sea with the Mediterranean Sea in Port Said, Egypt. The Grey Mullets a native Fish in The Mediterranean found a great home in the opening of the Canal where the Red Sea Water mix withThe Mediterranean Sea Water, and made it their home and produce the greats test Grey Mullets in the world, and produce the best tasting Mullet Roe which make the Egyptian Bottarga.
Organic Egyptian Bottarga. Made by the finest Bottarga producers in the the world. Imported from Port Said. Absolutely Amazing taste, its one of our unique delicacies in Egypt, we strongly recommend our product globally, Homaid Name is not only a business its a trust and part of Egypt heritage
Port Said, a Mediterranean Sea Cost City, in Egypt. The city reputed to produce Egypt’s finest bottarga. The method of preservation is centuries old, and though its name derives from the Arabic word batârikh, which translates loosely to “dried,” bottarga’s history dates back even farther.
Egyptian murals dating from the 10th century BC depict fisherman executing the lengthy process in which Bottarghe were, and still are made in port Said. The mullet’s egg sacs are carefully removed and salted for up to one week to promote dehydration. They are then washed and sandwiched between weighted, wooden boards to press out any residual liquid, and to give them a solid, flat shape.
Finally, they are hung and allowed to air dry until they take on their characteristic coral color. They are then packaged in hermetically sealed plastic bags (originally, they were encased in beeswax). The technique, also used by fisherman at the port of Alexandria, spread throughout the Mediterranean to countries such as Italy, France, Turkey, Greece and North Africa—today bottarga is also produced in Japan, and Australia.