bo·tar·go

(bō-tär′gō)

[Obsolete Italian, from Arabic baṭāriḫ; see bottarga.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

botargo

(bəˈtɑːɡəʊ)

n, pl -gos or -goes

(Cookery) a relish consisting of the roe of mullet or tunny, salted and pressed into rolls

[C15: from obsolete Italian, from Arabic butarkhah]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

Mentioned in

bottarga

References in periodicals archive

The western Greece masterclass showcases marinated courgette ribbon salad with a citrus sauce, smoked eel and grated 'botargo' fish roe, followed by aromatic chicken meatballs in a classic tomato sauce on a bed of vegetables and feta cheese foam, finishing with Greek yoghurt, topped with grape spoon sweet and caramalised walnuts.

Gourmet Greece is on the menu

Led by a dynamic culinary duo -- Executive Chef Oscar La Fuente and Chef de Cuisine Robert Reinken -- the menu features items such as a New York Strip that has been dry-aged in Himalayan Salt, six unique crudos delivered fresh daily and a signature house-made gnocchi with jumbo lump crab and botargo.

Evoke New-Age Steakhouse Adds Modern Flare to Timeless Flavors

olives from Turkey, caviare, mullet botargo, black puddings from

Fallen nature and infinite desire: A Study of Love, Artifice, and Transcendence in Joris-Karl Huysmans s A rebours and Oscar Wilde's The Picture of Dorian Gray

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