Based in Erice, a small fishing village on the Northwest coast of Sicily, Conservificio Tre Torri continues to specialize in the preparation of fish by artisanal methods handed down from generation to generation.

Vincenzo Macri somehow is able to procure a part of the supply of local tuna fished around the near-by island of Favignana. This is no easy feat. The majority of the catch is bound for Tsukiji---Tokyo's wholesale fish market. This is no ordinary tuna. This is Mediterranean Bluefin.

In springtime tuna migrates from the Atlantic to the warmer Mediterranean waters. In this way, Tre Torri manages to prepare bottarga made from local tuna eggs. The whole egg sac is properly washed and salted and then dried in the sun. Nothing could be simpler. The final product's taste and quality depends upon the balance in the salting and the drying. Easy to say, hard to do. A pinch of salt less than necessary and the precious sac rots; a day longer in the sun, and it dries up.

Dried tuna roe has a flavor that is stronger than grey mullet roe. It can be eaten very simply with bread after being sliced thinly and left to soften in olive oil for at least a half an hour, or in the classic Sardinian pasta dish Spaghetti con la Bottarga.

Features:

• Whole tuna roe (bottarga) from Erice, a little fishing village in Sicily
• Enhances any dish with a wonderfully intense sea flavor
• Thinly slice or shave it on pasta, bread, bitter greens or mashed potatoes
• Artisanally produced and prepared after a centuries old recipe by Tre Torri fishery in Sicily
• a whole piece of approximately 150 gr - 5.3 oz