Once known as the poor man’s caviar, bottarga is the salted, pressed, and dried roe of either gray mullet (mugine) or tuna (tonno). In Sicily and Sardinia, the tradition of preserving seafood is well maintained to this day. There the long, fat row sacs are salted and massaged by hand over a period of several weeks to preserve them. Then the roe is pressed under wooden planks weighted with stones and sun-dried for one to two months.