The character of bottarga is shaped before the curing ever starts.It begins with the fish. And fish don’t grow the same everywhere. Our grey mullet bottarga owes its quality to the place where it’s born and harvested. That place is Mauritania. The Atlantic Conditions that Shape the Roe Mauritania’s coastline
Our grey mullet bottarga owes its quality to the place where it’s born and harvested. That place is Mauritania.
Mauritania’s coastline stretches over 750 kilometers along the eastern Atlantic. The region benefits from one of the most powerful upwelling systems in the world, where cold, nutrient-rich waters rise to the surface. This phenomenon supports a dense and diverse marine life, making it one of the richest fishing zones in West Africa.
Grey mullet thrive in this environment. Their roe develops a firm structure and complex mineral profile thanks to the mix of saltwater, estuarine flow, and consistent sea temperature. These natural conditions are not replicable in artificial settings.
Our bottarga is made from wild-caught grey mullet, landed by small-scale fishermen working out of Nouadhibou. This city is Mauritania’s fishing heart, where artisanal techniques are still in practice daily.
There is no industrial trawling involved. Boats go out at dawn, return in the afternoon, and the catch is handled with speed and precision. The roe is removed by hand, washed, and immediately salted, preserving its natural structure and freshness.
In most countries, traditional drying would be a challenge. In Mauritania, it is an advantage.
Low humidity, constant airflow, and strong sunlight create the perfect natural curing environment. Our bottarga is dried in shaded, ventilated spaces, where the external climate supports a slow and even dehydration process. There are no temperature-controlled rooms, no industrial dryers. Just air, sun, and time.
This results in a texture that is dense but pliable, and a flavor that is clean, oceanic, and deep.
We do not import technique. We use what exists around us.
The sea provides the roe. The salt comes from the Atlantic itself. The sun and wind cure the product. Even the beeswax we use for our wax-sealed bottarga is sourced locally, from hives maintained in the arid interior by Mauritanian beekeepers.
This connection to place is not a branding strategy. It is a functional part of how our product is made.
The goal is not to tell a beautiful story. The goal is to produce the best bottarga we can, using real methods in a real place.
And when you taste it, you’ll understand that Mauritania is not just a point on a map. It is an ingredient.
If you are ready to experience what bottarga is meant to taste like, the best place to start is at the source.
Our online shop features a curated selection of wax-sealed and vacuum-sealed grey mullet bottarga, made in Mauritania, shipped directly to your kitchen. Choose your format, select your weight, and discover the depth of a product shaped by sea, sun, and tradition.
Great food starts with great ingredients. Our bottarga is wild, pure, and made without compromise. No shortcuts. Just the sea, salt, and time: exactly as it should be.
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