Corsican Poutargue, Roe speciality salted and dried

Located in Bastia, Poutargue Paracchini specializes in poutargue, mastering the entire production chain from fishing, preparation to sale. The family know-how has been passed down to me from generation to generation. I practice rod fishing where the mullet passes.

In business for over 20 years, I make poutargue respecting ancestral rules by letting them dry in the sun. Mes produits sont vendus My products are sold directly from the producer to the consumer.

I mainly work for an Asian clientele, but also tourists passing through the island and locals. A physical store will open its doors in Bastia in the course of 2022.

Come and taste the boutargue, also called the caviar of the Mediterranean, or the Karasumi by the Japanese.

The different products of Poutargue Paracchini 

Mullet Fish are caught on the Corsican coast, not far from Bastia. Then the eggs of the fish are dried and salted using an artisanal technique. It is a natural and local product that is enjoying international success.

Visit the online store to order my products.

Traditional Poutargue in Bastia

Boutargue is an exceptional product prepared from the roe of the mullet fish.

Following a large number of manipulations, it is preserved in salt and presented on vacuum packaging. Depending on the size of the fish, this product may have different sizes, colors, textures and tastes..

The Poutargue in Japonese “Karasumi” is an important source of calcium, vitamins A, B and D, magnesium, selenium, phosphorus, iodine and fluorine, omega-3 …

It can be consumed by young and old alike. This dish is used in different recipes and very appreciated in gastronomic restaurants

Poutargue is generally tasted as an aperitif, accompanied with a white wine or champagne. It can also be grated on fresh pasta.