Fish eggs, unlike those of terrestrial species, contain high quantities of Omega³ type polyunsaturated fatty acids (EPA and DHA), acids considered by nutritionists as essential for a balanced diet and valid allies in the fight for the prevention of cardiovascular diseases. Studies carried out on bottarga have shown that the treatment (salting and drying) of fresh eggs does not alter these nutritional components. Tuna bottarga has a much stronger and more decisive flavour than that of mullet. This is due to the fact that, while the presence of blood is almost absent in the ovarian sac of the mullet, the presence of blood is significant in the ovarian sac of the tuna. During the transformation, the ovarian sac of the tuna is subjected to various washes and salt baths so that the blood is eliminated, and then it is pressed and dried to become tuna bottarga. On average, the egg/tuna bottarga transformation process lasts 30 days.

The tuna bottarga can be enjoyed as an appetizer spreading it on canapés or to dress pasta or rice first courses.