Corsica — eastern coastal lagoons (Étang de Diana, Porto-Vecchio lagoon system). Techniques

Corsican poutargue — the island's term for bottarga — is produced from the pressed and salt-cured roe sac of Mugil cephalus (grey mullet) caught in the island's coastal lagoons, particularly the Étang de Diana on the eastern plain and the lagoons near Bonifacio and Porto-Vecchio. The roe sac is removed intact immediately after catch, rinsed, and buried in layers of sea-mineral-salt for 24–48 hours depending on size. After salting it is rinsed, pressed under weighted boards to expel remaining moisture, and dried in a ventilated shade for three to six weeks until firm throughout. The finished poutargue is wrapped in beeswax (a Corsican practice, as opposed to the Sardinian tradition of air-curing without wax) to prevent over-drying. Corsican poutargue has a milder, sweeter flavour than Sardinian bottarga di muggine — the island's lagoon mullet feed on different benthic organisms and the beeswax wrapping arrests oxidation at an earlier stage. It is shaved thin and served over warm pulenda, pasta, or as a garnish for aziminu.