The caviar of Sardinia is held and protected within the womb of a fish, the grey mullet. It may not be considered particularly prestigious for its meat, but in Sardinia this fish is a genuine king.
Why? Its eggs. Washed, salted and cured transforming into an authentic delicacy with intense flavour and a delicately bitter, almost almond-like, aftertaste: bottarga. It was the Phoenicians who were the first to salt and cure the egg-filled roe sacs of the grey mullet.