Botargo is a Mediterranean delicacy of salted, cured fish roe, typically from grey mullet, tuna, or swordfish.

Ichthyological Terms for the Sturgeon and Etymology of the International Terms Botargo, Caviar and Congeners by Demetrius J. Georga...
Microbiological characterization of botargo. Classical and molecular microbiological methods.
The voluntary certification of the product and the content in TVBN during the maturation process of Tuna botargo
Demetrius J. Georgacas Ichthyological Terms for the Sturgeon and Etymology of the International Terms Botargo, Caviar and Congeners:...
Georgacas Demetrius J. , Ichthyological Terms for the Sturgeon and Etymology of the International Terms Botargo, Caviar and Congen...
Ichthyological Terms for the Sturgeon and Etymology of the International Terms Botargo, Caviar and Congeners (A Linguistic, Philolog...
The Etymology of Botargo
Chemical Characterization and DNA Tracking of Sardinian Botargo by Mugil cephalus from Different Geographical Origins
Fatty acid content of mullet bottargo [Sardinia; Mauritania]
Gas Chromatographic Mass Spectrometry Determination of Geosmin and 2-methylisoborneol Off-Flavor in Mugil cephalus Roe