FRESHLY PREPARED | SEAFOOD PRODUCTS | Fish roe | Bottarga

Waxed premium bottarga ±150g NEW ADAMER

027194


Marseille's artisanal “Gold of the Mediterranean”, traditionally coated in wax Handcrafted in Marseille by Adamer, this exceptional mullet bottarga is made from carefully selected mullet roe sacs. After being salted with fine salt and dried under controlled conditions for 3 to 8 days depending on size, each piece is cleaned and then dipped three times in succession into a bath of food-grade wax at 60°C. This airtight wax coating halts the maturing process at the exact degree of tenderness required, thus preserving a melt-in-the-mouth texture and delicately subtle briny notes. Professional uses, preparation and storage: ► Culinary applications and presentation: Serve cold or slightly warmed as a finishing touch. After removing the thin layer of wax with a paring knife, slice the bottarga into very thin strips or petals. It pairs beautifully with toast made from country bread and lightly salted butter, enhances a scallop carpaccio, enriches a citrus risotto or adds a refined, briny touch to freshly cooked linguine. ► Benefits for cooking and handling: A wax coating ensuring optimal protection against oxidation, perfect product stability in storage and a clean cut in the dining room or kitchen, selected by Le Delas. ► Size and packaging: Whole piece in wax, approx. 150 g. Available individually or in cardboard boxes. ► Storage and preservation: Store in a cool place between +2 °C and +6 °C, away from light. Keeps for several months thanks to its wax coating.

The excellence of artisanal Marseille mullet bottarga, available in wax-coated, vacuum-sealed, and grated varieties.

New Adamer, an artisanal company founded by Simon Merzouk in the heart of Marseille, carries on a centuries-old family tradition of crafting boutargue (or poutargue). Made from carefully selected wild mullet roe sacs, its specialties are salted with fine salt and then dried with meticulous precision to ensure a tender texture and an exceptionally briny, caramelized finish. Intended for gourmet food shops, fishmongers, and discerning restaurateurs, the range offers three options tailored for professional use: vacuum-sealed poutargue, which preserves the product's full freshness; wax-coated poutargue, ideal for optimal preservation and a more structured aging process; and grated poutargue in a jar, ready to use. A must-have in any kitchen, it can be used either thinly sliced as an appetizer or freshly grated to elevate your pasta dishes, risottos, scrambled eggs, or rockfish soups.
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Location in store: Caviar/Foie Gras/Alcool/Sirop
a piece ≃ 150 g