Sun-dried mullet roe with salt. Bottarga has its first known records of the Phoenician people. During their navigations they dried fish eggs on the deck of their boats, as a way to preserve this important protein and feed their crew during the crossings. The A.M.A.R project was born in 2018, with the objective of valuing artisanal fishing in traditional communities, and mainly seeking to rescue ancestral techniques for the conservation of fish outside the ice. Its production was carried out in the Bonete community of Ilhabela, through the A.MAR Project. It’s annually limited to 1,000 units, as it is a natural finite resource.
They make this bar with cow’s milk in Jersey (like all their milk bars). This milk has 20% more protein, 15% more calcium and 20% more solids than any other milk on the market. The milk is 100% handcrafted and manufactured by them, on demand.