Or 'boutargue' in the ancient Provençal language. La poutargue is the caviar of Provence and is the roe, or eggs, of the gray mullet (mulet cabon). The egg sacs are removed, being careful not to pierce the thin membrane covering them.
They are then salted, pressed, and covered with a thin layer of wax.
They will now keep for at least a year refrigerated.......BUT, they never last that long with me around.
So what to do with it?!
Sliced on a baguette with a slab of butter.
Spaghetti and Poutargue
A spoonful of grated poutargue on a slice of baguette with a drizzle of olive oil and a squeeze of lemon.
Poutargue is not inexpensive. This last purchase was 160 Euros per kilo but who purchases that much at once. Our 200 gram piece was about $45.
If you are interested in seeing the whole process from 'fisherman to table', French celebrity chef, Cyril Lignac, shows you HERE. Yes, it is in French but the video is all you need to understand. Enjoy.