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Poutargue (bottarga) is maybe the inimitable Provençal caviar. Also known as boutargue, poutargue – meaning “salted and dried fish eggs” – is a luxury dish comparable to the caviar appreciated in Provence. It consists of salted and dried mullet roe and is eaten as an aperitif, grated on lightly buttered toast and cut into thin strips. Nowadays, mullet is overfished, which has made poutargue an extremely popular premium product.
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