The product

Bottarga di Tonno rosso

Piece of Red Tuna bottarga, produced by Pino Spanu
Country of origin:
Italy - Sardinia
200 g approx
Minimum order:
1 piece
More Information
Raw material Red tuna eggs fiched in Mediterranean Sea, salted and dried
Appearance The bottarga has a brownish colour with orange shades; darker than the mullet bottarga
Taste Strong and intense
Curiosity Because of the big size of the roe's bags, the red tuna bottarga requires a different and more complex method of salting and longer drying times than the mullet bottarga.
Our selection A new bottarga produced by the wise hands of Pino Spanu; the Red Tuna is not always available but it allows Pino to obtain a fine and delicious product. Finally, this portioned format assures a comfortable management
Suggestions Perfect to be grated
More Information
Ingredients Red TUNA (Thunnus thynnus), salt
Allergens Fish and products thereof
FAO Area F37
Weight 200 g approx
Packaging Vacuum packeged
Storage Conditions (packaged products) Keep in cool and dry plce
Paese di origine ingrediente principale Mediterranea Sea
Nutrition Declaration Energy: 1155 kJ / 275 kcal
Fat: 40,1 g
of which saturates: 10,2 g
Carbohydrate: 0,2 g
of which sugars: 0 g
Protein: 42,2 g
Salt: 18 g
Typical value per 100 g
The producer

Tharros Pesca - Cabras (OR) - Sardinia

Why we chose them
95% of Mullet Bottarga we find on the market comes from Africa, Australia or the Philippines. However, there is still a small production of the authentic Bottarga of Cabras: five producers, including Pino Spanu, who works the eggs of the mullet caught in the ten ponds around Oristano. Tharros Pesca of Pino Spanu was founded in Cabras in 2004: a laboratory specializing in the artisanal production of bottarga and smoked fish. We have been there to meet him this summer and we visited together the Peschiera of S'Ena Arrubia, a pond 10 km south of Oristano. Here the mullets - from which bottarga is obtained - are fished with a very typical technique from July to September. Pino showed us how to extract the egg bags, which are washed, put in salt for 4-5 hours then washed again and dried on the gratings for 8-10 days. A totally crafted work that, together with the mild climate, the local salt used for salting and exposing to the Maestrale make Cabras Bottarga unique.
From the same producer
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