Italian-style bottarga now available stateside

07/23/2013 | New York Times (tiered subscription model), The

Florida native Seth Cripe is making a name for himself by selling bottarga, cured sacs of roe removed from mullet fish that are typically imported from Italy. Cripe salts, presses and sun-dries the delicacy in Cortez, Fla., then sends his product to influential chefs around the country, including Christopher Kostow of the Restaurant at Meadowood in St. Helena, Calif.

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New York Times (tiered subscription model), The

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