{ "id": 2671, "title": "Botarga", "orderTitle": "Botarga", "wheatleyHTML": "
\"Botarga. The roe of the mullet pressed flat and dried; that of commerce, however, is from the tunny, a large fish of passage which is common in the Mediterranean. The best kind comes from Tunis.\" --Smyth's Sailor's Word-Book. Botargo was chiefly used to promote drinking by causing thirst, and Rabelais makes Gargantua eat it.
", "tooltipText": "A Mediterranean delicacy of cured fish roe. Sometimes called the poor man's caviar, botargo is the roe pouch of tuna or grey mullet, or sometimes swordfish. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is coated in beeswax for keeping.", "wikipediaURL": "https://en.wikipedia.org/wiki/Botargo", "thumbnailURL": null, "annotationCount": 1, "lastAnnotationTime": "2014-04-22T21:02:56Z", "kind": "default", "latitude": null, "longitude": null, "zoom": null, "shape": "", "categories": [ "https://www.pepysdiary.com/api/v1/categories/seafood" ], "entries": [ "https://www.pepysdiary.com/api/v1/entries/1661-06-05" ], "lastModifiedTime": "2020-12-21T16:24:41Z", "apiURL": "https://www.pepysdiary.com/api/v1/topics/2671", "webURL": "https://www.pepysdiary.com/encyclopedia/2671/" }