The market has expanded rapidly with a high demand from France, Germany, Japan and Spain, not to mention the United States and America in general.
While there is no shortage of mullet from Japan to Australia, it is the sea around Sardinia that provides consumers with the finest bottarga.
It should be savoured slowly, one morsel at a time. In particular, the major production centres are in Alghero, Carloforte, Sant’Antioco, San Teodoro, Cabras, Porto Pino, Cagliari and Tortolì.
There are also some small companies in Tuscany, Sicily and Calabria, Provence, Turkey and Tunisia. But it is the combination of sea beds, climate and age-old processing methods that makes Sardinian bottarga so unique and unrivalled.