Bottarga is probably one of the most prominent but lesser known Sardinian products. Put simply Bottarga is sun dried tuna or mullet roe (fish eggs). The roe sac is salted and pressed between wooden boards to form its shape and then dried for several months. Depending on the pressed form the Bottarga is either grated for use within pasta dishes or sliced like a ham and eaten with either bread or on salads.
Bottarga has a particularly subtle flavour that is slightly salty and slightly fishy (if you like anchovies you will probably be a fan of this) and has a dry texture when served cold and is slightly sticky when served hot.