botargo
1Botargo — Botargo, also called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο) is a Mediterranean delicacy of cured fish roe.Sometimes called the poor man s caviar, botargo is the… …
2Botargo — Bo*tar go, n. [It. bottarga, bottarica; or Sp. botarga; a kind of large sausages, a sort of wide breeches: cf. F. boutargue.] A sort of cake or sausage, made of the salted roes of the mullet, much used on the coast of the Mediterranean as an… …
3botargo — a relish made of roe of mullet or tunny, lightly salted, pressed and sun dried. It can be bought in sausage form and thinly sliced or grated (Italy). See also bottarga …
4botargo — n. relish made from tunny s or mullet s roe …
5botargo — …
6Masia Botargo — (LAldea,Испания) Категория отеля: Адрес: Masia Botargo, 202, 43896 L Aldea, Испания …
7Roe — or hard roe is the fully ripe internal ovaries or egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood roe is used both as a cooked ingredient in many dishes and as a raw ingredient.Caviar is a name …
8Karasumi — Taiwanese mullet roe drying in open air. The roe is deveined, and progressively pressed, dehydrated and salted until the desired firmness or texture is achieved. Mullet roe is considered a delicacy in Taiwan as well as in Japan. Karasumi… …
9Myeongran — In Korean cuisine Myeongran or Myeongran jeot (명란젓) (Korean pronunciation: [mjʌŋnandʑʌt]) is a jeotgal (salted fermented seafood) made with the roe of flathead mullet or pollock and seasoned with chili pepper powder. It is commonly served as …
10boutargue — poutargue [ putarg ] ou boutargue [ butarg ] n. f. • 1751, 1534; provenç. boutargo, ar. boutharka ♦ Masse d œufs de mulet pressés, salés, enrobés de cire. Faire du tarama avec de la poutargue. ● poutargue ou boutargue nom féminin (provençal… …
