Bottarga / Mullet Roe (Wu Yu Zi)
ねっとり濃厚な黄金のチーズ！酒飲みを虜にする「海の宝石」
Description
A premium seafood dry good made by salting mullet (Wu Yu) ovaries, desalting, and sun-drying while pressing. Made in JP and Italy too, but those from Southern China (esp. Fujian) and Taiwan are thick, shining amber, with a sticky, premium fatty depth. Holds an absolute status as a high-end banquet appetizer.
Classification: Premium Ingredient, Ingredient, Dry Goods, Wu Yu Zi, Bottarga, Mullet Roe, Snack, Delicacy, Golden
Shops selling Bottarga / Mullet Roe (Wu Yu Zi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mullet roe
- Salt
Instructions
- [Typical Uses]
- [Xiang Kao Wu Yu Zi (Seared Bottarga)]: Peel the surface membrane, brush strong liquor like Sorghum wine (Baijiu), and sear only the surface briefly over an open flame (or pan). Slice thinly and eat sandwiched with thinly sliced daikon (or apple, scallion).
Learn more Substitutes, pairings, tips
Key spices
Intense amino acid umami/saltiness like aged cheese or sea urchin、and rich fatty depth sticking stickily to the teeth
Substitutes at Japanese supermarkets
(Can be perfectly substituted with JP Bottarga)
Pairing
Thinly Sliced Daikon / Baijiu (Sorghum Liquor) / Whiskey
Trivia
The authentic style is using high-ABV Baijiu (50%+) to brush before searing. Flambéing it with the liquor completely erases fishiness and explodes the roasted aroma.
Eating tips & etiquette
The golden ingredient lined up in the most prominent spot of 'Cold Dish (Appetizer)' platters at Chinese banquets. Too salty and fatty to eat alone, so it's ALWAYS eaten with 'juicy daikon' or 'white parts of scallions' to neutralize the mouth.
Allergen
Seafood (Fish roe)