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Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet frequently found near coastlines throughout the world, that often is featured in Mediterranean cuisine and consumed in many other regions of the world. The food bears many different names and is prepared in several different ways. The product is similar to the softer cured mullet roe, karasumi from Japan and East Asia. Sometimes the delicacy is prepared from tuna. ==Names and etymology== Closely related names are used for the delicacy in various languages: batarekh or butarkhah (Arabic), botarga (Occitan, Spanish, and Catalan), bottarga (English and Italian), boutargue (French), butarga (Portuguese), and butàriga (Sardinian). Dissimilar names include avgotaraho (Greek αυγοτάραχο), and poutargue (French). The English name, bottarga, was borrowed from Italian.〔; 1st edition〕 The Italian form is thought to have been introduced from the Arabic ''buṭarḫah'' بطارخة (plural ''buṭariḫ'' بطارخ), but ultimately derives from Byzantine Greek (''oiotárikhon'') < 'egg' + τάριχον 'pickled'.〔 The Italian form can be dated to ca. 1500, since the Greek form transliterated into Latin as ''ova tarycha'' occurs in Bartolomeo Platina's ''De Honesta Voluptate'' (ca. 1474), the earliest printed cookbook, and an Italian manuscript dating shortly afterward that "closely parallels" this cookbook attests to ''botarghe'' in the corresponding passage.〔. Italian MS in the Bitting Collection in the Rare Book Room of the United States Library of Congress. In Platina, the word is the Latin transliteration of ""〕 The first mention of the Greek form (''oiotárikhon'') occurs in the writings of Simeon Seth in the eleventh century, who denounced the food as something to be "avoided totally",〔Andrew Dalby, ''Siren Feasts'', 1996, ISBN 0-415-11620-1, p.189〕 although a similar phrase may have been in use since antiquity in the same denotation.〔 'eggs (fish ) preserved by salting', citing Diphilus of Siphnos quoted in Athenaeus III, 121 C. 〕 It has been suggested that the Coptic ''outarakhon'' might be the intermediate form between Greek and Arabic,〔 but this does not satisfactory explain how the "B" sound was introduced into the Arabic term ''buṭarḫah'', whereas examination of dialectical variants of Greek 'egg' include, Pontic Greek ''ὠβόν'' (traditionally where the mullets are caught) and ὀβό or βό in parts of Asia Minor, suggesting the Arabic was borrowed directly from these dialect forms.〔 The modern Greek name comes from the Byzantine Greek, substituting the modern word αυγό for the ancient word . 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「botargo」の詳細全文を読む スポンサード リンク
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