The eggs with their membrane and stiff upper part are carefully removed from a large female mullet. After being generously salted, they are put between two wooden boards. A weight is put on the boards, in order to press the eggs, for a couple of days, until they are thinner than 2 cm. The boards are then taken off and the eggs are left to dry until they become orange in colour. The eggs are usually covered with wax, which can be easily removed, to preserve them.

The best way to taste bottarga is to cut it into thin slices and season it with olive oil. Bottarga is also a delicious seasoning for spaghetti, and is very good with celery. Try it on a slice of bread, grated and seasoned with oil: it's delicious!