The roe of mullet or tuna that is salted, dried, pressed, and usually served sliced or grated as a garnish. Also called botargo.
[Italian, from Arabic baṭāriḫ, pl. of baṭraḫ, ultimately from Greek tarīkhos, tarīkhon, dried salted fish, pickled fish (perhaps via Late Greek botarikhon : bo-; perhaps akin to Modern Greek avgo, egg from Greek ōion; see awi- in the Appendix of Indo-European roots + Greek tarīkhon, or alternatively via Coptic *pitarikhon, bottarga : pi-, masculine sing. definite article + *tarikhon, bottarga, from Greek tarīkhon).]
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