The roe of mullet or tuna that is salted, dried, pressed, and usually served sliced or grated as a garnish. Also called botargo .
Origin of bottargaItalian from Arabic ba&tlowdot;āri&hlowbrev; pl. of ba&tlowdot;ra&hlowbrev; ultimately from Greek tarīkhos, tarīkhon dried salted fish, pickled fish ( perhaps via Late Greek botarikhon ) ( bo- ) ( perhaps akin to Modern Greek avgo egg ) ( from Greek ōion ; see awi- in Indo-European roots.) (Greek tarīkhon ) ( or alternatively via Coptic pitarikhon bottarga ) ( pi- masculine sing. definite article ) ( tarikhon bottarga ) ( from Greek tarīkhon )