Or 'boutargue' in the ancient Provençal language. La poutargue is the caviar of Provence and is the roe, or eggs, of the gray mullet (mulet cabon). The egg sacs are removed, being careful not to pierce the thin membrane covering them.
They will now keep for at least a year refrigerated.......BUT, they never last that long with me around.
So what to do with it?!
Spaghetti and Poutargue
A spoonful of grated poutargue on a slice of baguette with a drizzle of olive oil and a squeeze of lemon.