Tuna bottarga is obtained from tuna roe that is processed with sea salt and dried with natural ventilation. It is a traditional dish from the Sicilian coast. It is a delicious product that can be eaten in thin slices, flavored with a lot of extra virgin olive oil and accompanied by sliced bread. Tuna roe is also well grated, to flavor spaghetti or to enrich butter canapes. The taste is stronger than that of mul calf and is generally saltier. The bags or baffe taken from the tuna even exceed the kilo: they are rinsed, salted, pressed and dried in dry and ventilated places for a variable time between 45 and 90 days. Eventually, the baffe will have an amber orange color, leaning towards red, an intense flavor and ready to eat. Yellowfin tuna Bottarga is presented in vacuum-packed slices that keep the freshness and organoleptic properties of the product intact.