Mar Menor Grey Mullet Roe — The Caviar of the Mediterranean | SalazonArte
Salt-cured mullet roe, artisanally made in the Mar Menor. Sliced with EVOO or grated over pasta. The caviar of the Mediterranean. Buy online.
Approximate best before date: 6 months from purchase, in its unopened packaging. Once opened, keep refrigerated in an airtight container and consume within a few days.
"Mediterranean Caviar": the most prized cured fish roe in the Spanish salting tradition.
Mar Menor Origin: produced according to techniques passed down through generations in Europe's largest saltwater lagoon, the historical birthplace of Murcian salted fish.
Piece-by-piece selection: each roe is chosen for freshness, size, and firmness before curing.
Artisanal production: traditional salting and drying, which concentrate flavor and preserve the product's delicacy.
Dual gourmet use: sliced as a luxury appetizer, or grated as a condiment — the Spanish "bottarga."
Selected by SalazonArte, the house of salted fish in Valencia's Central Market.
Flavor: delicate and intense at the same time — marine, slightly salty, with an elegant and persistent finish that reminds you why it's compared to caviar.
Texture: firm yet tender, compact when cut, melting smoothly in the mouth.
Aroma: deep, clean, reminiscent of the Mediterranean.
Whole piece vacuum packed or sliced vacuum packed of approx. 100g
Energy: 1580 kJ / 378 kcal
Fat: 20 g— of which saturates5 g
Carbohydrate: <1 g— of which sugars<0.5 g
Protein: 38 g
Salt: 4.5 g
The connoisseur's appetizer: wafer-thin slices, a drizzle of mild EVOO, and toasted bread or regañás. With fried almonds, the full Murcian experience.
Grated, it transforms any dish: over spaghetti with garlic and chili (the Mediterranean "bottarga"), a fried egg, a tomato salad, or arroz a banda — instant oceanic depth.
Pairing: fino sherry, manzanilla sherry, a dry Mediterranean white wine, or toasted beer; for the grated version over pasta, a full-bodied white.
On a cured fish platter: alongside mojama and dried bonito, the classic trio of the Southeast — ask us for the complete platter.
The house tip: slice it only just before serving and at room temperature; and if you buy a whole piece, vacuum-sealing it in halves better preserves the unused portion.
Selected mullet roe, salt-cured according to the traditional salting methods of the Mar Menor in the Region of Murcia — where fish salting has been practiced since Phoenician and Roman times and roe is a local gastronomic heritage. Selected by SalazonArte for its cured fish stall at Valencia's Central Market.
Unopened: store in a cool, dry place, away from light and heat; in warm months, preferably in the refrigerator.
Once opened: refrigerate in an airtight container; a thin layer of extra virgin olive oil on the cut surface prevents it from drying out.
Consume within a few days of opening to enjoy it at its best.
FISH
Mullet roe (fish) and salt.
