Poutargue (or boutargue Mediterranean caviar or Martigues caviar; poutargo or boutargo in Provence) is an luxury item comprised from salted and dried mullet eggs. Originating from the coastal countries of the Mediterranean basin, it is a speciality of the commune of Martigues in the department of the Mouth of the Rhone and is reknown for its powerful sea flavours.

This speciality is known and is appreciated by both the famous tables and wealthy milieu of the globe and remains a priceless gift in Russia in Africa. The Jews are particularly fond of this delicacy. The Greeks used it for the manufacture of authentic taramasalata.

Privilege of some fishermen and family companies, its manufacture remains artisanal.

Each poutargue is made up by the pair of egg pockets, never seperated, extracted from mullets captured in the Mediterranean, though the rarity of this fish often calls for its importation.

The pregnant females (with finger pressure at the height of gills) are delicately taken and arranged side by side on their backs, and securely racked. The removal of this double Pocket, which should absolutely not be harmed, is the most delicate phase of the process despite its simplicity. The mullet is incised (operated on) with a slicing tool in order not to wound the internal organs and the double pockets specifically the very fine film maintaining the cohesion of eggs.

The pockets are rinsed with cool water, wiped down and salted (placed on a layer of tiny salt crystals and then covered with salt). The pockets, at this stage, are already sorted by size and the duration of the salting, prior to empyting them, is on average between 6-8 hours and is relative to their size. The salting process dehydrates the fish, concentrates the aromas and helps preservation by removing anaerobic bacteria their medium. They will lose approximately 1/3 of their weight. They are then rinsed and arranged between 2 planks of wood. There, during a second phase of drying in the sun or in ventilated sieves over 2 to 3 days, the poutargues are submitted to light pressure and are flattened regularly to obtain this form of right-angled parallel-piped characteristic form of 1.5 cm and the cohesion of eggs is thus reinforced. The salt exudation is wiped away and they are then hung by the gills for a further few days during which time the flavour is refined and perfected. They are then ready for consumption.

The color of these tiny grains is amber honey and the texture is souple. The color darkens with time (until black for an old poutargue). The taste does not vary much (with only the coloring affected) and at the same time the poutargue dries out and hardens.

They are, traditionally, presented simply in their sheath of origin, natural and transparent. The “industrialists” soak them in paraffin which ensures better conservation protected from oxidisation. Some, more recently, use beeswax; while others vacuum pack.

Consumption and Conservation

It seems that poutargue was not always a luxury item and formerly simply boosted fishermans’ income.

Today, with such costly and refined production methods, poutargue is only consumed on special occasions, and in its natural state to fully appreciate the flavours, as an aperitif for example, finely cut, or on buttered toast. Having chewed it for just a few seconds, a powerful and refined cocktail of sea flavours will tickle your tastebuds. It is also served grated to accompany dishes.

Boutargue can be preserved between 4 and 7 months (according to the method of “conservation”) refrigerated or dry. Once opened it keeps its qualities at least one month in the fridge (once started, it must be covered in cling film, aluminum foil is to be avoided).

Avoid consuming it too cold because its flavours will be affected; it is preferable to remove it the refrigerator half an hour before tasting.

Healthwise, boutargue is a natural product, without additive or colourings. It is a source of calcium, vitamins A, D and B, of magnesium, selenium, cogitates, iodine and fluorine. Moreover, coming from a fatty fish, it is rich in omega-3.

It should be noted that the omega-3 are sensitive to heat, for this reason the boutargue which have undergone drying (and not a cooking) is a natural source of well-being.