I am looking for Taiwanese mullet roe. It is firm, dryish, and butterscotch colored, and its appearance always resembled a tongue to me. Apparently the Japanese call this karasumi and the Italians call it bottarga.
In my family, we always pan fried it and cut it into thin slices. It's delicious! Does anyone know where I can purchase it in the peninsula?
Here's a link to what it is...