Attilus Bottarga
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Wild mullet roe. Air-dried. A Mediterranean staple that transforms any dish.
Bottarga has been made in the Mediterranean for over two thousand years. Phoenician traders are credited with introducing the technique of salting and drying roe across North Africa and the coastal regions of what is now Italy and Spain. In Sardinia, where the tradition is most deeply rooted, it is called “oro di Sardegna”, Sardinian gold.
The process is simple and slow: the intact roe sac of the grey mullet is carefully extracted, lightly salted, pressed under weight for several days, and then air-dried for weeks until it reaches the characteristic amber colour and semi-firm texture. The result concentrates the umami depth of the roe into something that requires no adornment, a small amount transformed a great deal.
Attilus produces their bottarga in Jessen, Saxony-Anhalt, using wild grey mullet caught in the Mediterranean, processed with the same care they apply to their caviar.
Wild grey mullet (Mugil cephalus) from Mediterranean waters. The roe sac is kept intact throughout, any puncture during extraction disqualifies the batch.
Cleaned, pressed under weight for several days, then air-dried for weeks. The natural salt content and drying process preserve the roe without refrigeration during production. The result: a shelf-stable, intensely flavoured product.
Each piece varies in weight (85–130g or 130–200g) because it is a natural product from a wild animal. This variation is inherent to authentic bottarga; a uniform weight would indicate mechanical processing.
Amber to dark brown exterior with a pale, firm interior. Semi-firm, silky texture, not crumbly. Flavour: subtly salty with a deep, complex umami character that is nothing like caviar and entirely its own. A long finish with a slight brine.
How to use: Grate over pasta with olive oil and chilli (the classic Sardinian preparation), slice paper-thin over warm bruschetta, shave onto a risotto just before serving, or slice thinly with a drizzle of lemon juice as an antipasto. A microplane grater produces the finest shavings.
Attilus Caviar
Jessen, Saxony-Anhalt, Germany
Attilus takes its name from Attila, the Latin name for the beluga sturgeon (Huso huso), a nod to the regal history of the fish. That history stretches back to 1324, when Edward II declared sturgeon a Royal Fish: only royalty were permitted to consume it.
The Attilus facility in Saxony-Anhalt, Germany draws water from a natural underground aquifer more than 50 metres below the surface, crystal-clear and mineral-rich. The facility has run on solar power since 2018 and is monitored 24 hours a day by qualified researchers and biologists. No antibiotics are ever used.
Beyond caviar, Attilus applies the same principles of traceability and craft to smoked fish, bottarga, and salmon roe, each produced with the same care and directness that defines everything they make.
“We believe in complete transparency: every product we make can be traced back to its origin, its method, and the people behind it.”
Bottarga is the dried and salted roe of either grey mullet (Mugil cephalus) or bluefin tuna. The mullet version, this one, is more delicate and is the traditional Sardinian variety. The tuna version (bottarga di tonno) is stronger and more intense. Both are used by grating or slicing thinly over food.
No. Caviar is fresh roe, lightly salted and served cold. Bottarga is dried and cured, used as a flavouring ingredient like a very fine seasoning rather than eaten on its own. They share a producer but are entirely different products with different uses.
The classic preparation is spaghetti with bottarga: cook pasta, toss in olive oil, grate bottarga generously over the top, add chilli flakes, done. Also exceptional on warm bruschetta, shaved over a risotto, or sliced thinly with lemon juice as an antipasto. A microplane or very fine grater gives the best results.
Refrigerate and consume within a few weeks of opening for best flavour. The wax or vacuum coating protects the surface; once removed, keep wrapped tightly in the original packaging. Bottarga can also be frozen if you need to extend the shelf life.
Shipped refrigerated. Free standard delivery on orders over £100. Express next-day delivery available at checkout. We do not accept returns on food products.
Free UK delivery on orders over £100. Standard delivery 2–4 business days. Express options available at checkout. Returns accepted within 28 days.
“We believe in complete transparency: every product we make can be traced back to its origin, its method, and the people behind it.”
Bottarga has been made in the Mediterranean for over two thousand years. Phoenician traders are credited with introducing the technique of salting and drying roe across North Africa and the coastal regions of what is now Italy and Spain. In Sardinia, where the tradition is most deeply rooted, it is called “oro di Sardegna”, Sardinian gold.
The process is simple and slow: the intact roe sac of the grey mullet is carefully extracted, lightly salted, pressed under weight for several days, and then air-dried for weeks until it reaches the characteristic amber colour and semi-firm texture. The result concentrates the umami depth of the roe into something that requires no adornment, a small amount transformed a great deal.
Attilus produces their bottarga in Jessen, Saxony-Anhalt, using wild grey mullet caught in the Mediterranean, processed with the same care they apply to their caviar.
Wild grey mullet (Mugil cephalus) from Mediterranean waters. The roe sac is kept intact throughout, any puncture during extraction disqualifies the batch.
Cleaned, pressed under weight for several days, then air-dried for weeks. The natural salt content and drying process preserve the roe without refrigeration during production. The result: a shelf-stable, intensely flavoured product.
Each piece varies in weight (85–130g or 130–200g) because it is a natural product from a wild animal. This variation is inherent to authentic bottarga; a uniform weight would indicate mechanical processing.
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“Attilus Caviar has distinguished itself through a dedication to extraordinary quality.”
“Completely sustainable and fully traceable, caviar done right.”
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