Pasta bottarga

Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna . The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum. It has many names and is prepared in various ways. Due to its scarcity and involved preparation it is expensive and regarded as a delicacy. The English name, bottarga, was borrowed from Italian. The Italian form is thought to have been introduced from the Arabic 'buṭarḫah' (بطارخة), plural form 'buṭariḫ' (بطارخ), itself from Byzantine Greek 'ᾠοτάριχον' ('oiotárikhon'), a combination of the words 'ᾠόν' ('egg') and 'τάριχον' ('pickled'). The Italian form can be dated to c. 1500, as the Greek form of the word, when transliterated into Latin as 'ova tarycha', occurs in Bartolomeo Platina's De Honesta Voluptate (c. 1474), the earliest printed cookbook. In an Italian manuscript that "closely parallels" Platina's cookbook and dated to shortly after its publication, 'botarghe' is attested in the corresponding passage.

Source: Wikipedia