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The raw material used for bottarga production consists of the female gonads of tuna belonging exclusively to two fish species: Thunnus albacares (yellowfin tuna), from which the majority of bottarga currently available on the market is produced, and a very small portion derived from the rare and prized roe of Thunnus thynnus (bluefin tuna).
Stefano Rocca Tuna Bottarga is a product of excellent quality, compact yet smooth in texture. On the nose, it reveals intense marine aromas, while on the palate it offers a refined, velvety savoriness with remarkable persistence.
Ingredients:
- tuna roe;
- salt.
Allergens: fish
Storage instructions: store in a cool, dry place. After opening, keep refrigerated and consume within 60 days.
Average nutritional values per 100 g:
- energy: 1344 kJ / 322 kcal;
- fat: 19 g (of which saturated fatty acids: 5.7 g);
- carbohydrates: 0 g (of which sugars: 0 g);
- protein: 37 g;
- salt: 20.9 g
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