Poutargue de Martigues

Martigues, Bouches-du-Rhône — the cured, pressed, and wax-sealed roe sac of the grey mullet, harvested from the Étang de Berre lagoon, known since at least the 15th century as 'the caviar of Provence.'

Intact Mugil cephalus roe sacs are removed at harvest, rinsed in sea water, then pressed between boards under progressive weight over 24 hours to expel moisture. The pressed sacs are then rubbed in sea-mineral-salt and dried in warm air for 4 to 6 weeks, turning daily. A traditional beeswax seal encases the finished piece for preservation and presentation. Served shaved thin on bread with Olea europaea extra-vierge, or grated over pasta and risotto as a finishing element.

• Sardinian bottarga di muggine
• Greek avgotaraho
• Japanese karasumi

Compressed iodine, dried sea mineral, and fatty depth. The wax seal carries a faint honey note from Provence beeswax. Grated, it delivers umami depth equivalent to bottarga di muggine from Sardinia — a direct cousin through Catalan-Provençal trade routes.