Bottarga is a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna (Bottarga di Tonno). Produced around the Mediterranean is where the best-known version of Bottarga is and it has many names and prepared in various ways.
Bottarga usually is served sliced thinly or grated when it is served. Bottarga is best to eat raw or used to top cooked preparations, almost like garnishes of flakey sea salt. Intensely flavored, a little bottarga goes a long way, so it's best grated on a Microplane or thinly sliced using a mandoline. If it's too soft to grate, try freezing. A single piece of bottarga, when grated, is usually enough for four servings so if there's any leftover, wrap it well and refrigerate or freeze it and it will keep for months. You can also grate bottarga over scrambled eggs, add it to risotto, slow-cooked cannellini beans, or sprinkled over a Caesar salad.