- Categories: Amberjack fish
Campisi amberjack botargo. The translation of the Arabic term "batārikh" is literally "dried fish eggs".
The term buzzonaglia di Ricciola indicates the part of the fillet that is close to the central bone, the backbone of the fish. It has an intense flavour and a dark colour and is especially appreciated for its softness.
The amberjack belly is the fattest part of the fish, the muscle bundles are interwoven with fat that makes the meat soft and delicious.
The amberjack is a fish that today falls into the category of prestigious fish, it is found in the Mediterranean Sea, in the Pacific Ocean near India and in the Atlantic.