The tuna fish botargo is obtained by salting and dessicating the tuna roes.Compared to the mullet the tuna roes contain more blood and therefore they need a different and longer seasoning process (3/4 months).
We mainly use yellow fin tunas fished in the Mediterranean sea because the pasturage of this sea gives the roes an excellent taste far better than the oceanic ones.
The tuna botargo is vacuum packed. It is easily recognizable because its size, color and taste are darker and stronger than the mullet botargo ones.
It may contain allergens