Campisi amberjack botargo. The translation of the Arabic term "batārikh" is literally "dried fish eggs". In fact, it is obtained from the drying and subsequent salting of amberjack eggs. To obtain it, you need a long and tiring process that starts with the extraction of fish eggs, their thorough cleaning and subsequent salting. After pressing and before marketing, it is matured for at least 90 days, an indispensable period of time to give the bottargo its typical golden-amber color and the intense flavor that characterizes it. The amberjack bottargo has a more delicate characteristic delicious flavor than that of tuna bottargo and that of swordfish. Used to flavor croutons for an aperitif with sea flavors; pasta based dishes, second course and appitezers.