About Bottarga Turkey

Who publishes this guide

Bottarga Turkey is presented by Casa Bottarga, a Mediterranean house devoted to selected whole and grated bottarga. We state that openly on every page. This site is not an independent trade body, consumer association or public information service, and it does not present itself as one.

How we write

• Useful before promotional: every page should help you understand, select, prepare or source bottarga.
• Specific rather than generic, and accurate rather than romanticised.
• Species, origin, production methods and history are stated only where sources confirm them.
• Storage and food-safety guidance follows the validated documentation for the product you actually bought.
• Recipes are written to be cooked, and tested before they are published.

Corrections and sources

Pages are published under a single byline, Bottarga Turkey, and carry the date they were last reviewed. That date changes when a page is genuinely re-checked against its sources, not when a sentence is tidied. Reviews cover species and origin claims, storage and food-safety wording, recipe quantities and times, and the Turkish and English versions saying the same thing.

Historical and cultural articles are built on credible primary, academic, museum, government or specialist trade sources; brand copy is not evidence. If you find something on this site that is wrong, especially about Turkish terminology or regional practice, write to us and we will correct it and say that we have.

Casa Bottarga

Casa Bottarga's founding collection is Piccolo, a smaller whole vacuum-packed lobe; Riserva, a larger selected whole lobe protected in wax; and Umami, grated bottarga in a glass jar. Where naming a product genuinely helps a reader choose a format or source the ingredient, we name it. Everything else here works without buying anything.