Once upon a time...
caviar from the Mediterranean.
Boutargue or poutargue comes mainly from mullet eggs, it can also be made from tuna eggs. The mullet is a pelagic fish that lives in more or less important schools. Quite clever and rather difficult to fish, the mullet, also called Muges in the south, generally imposes extreme finesse. Currently, mullets are victims of overfishing, which makes poutargue a delicacy expensive and expensive. Boutargue is a culinary specialty of several Mediterranean countries such as Italy (bottargua), Egypt, Greece, Lebanon and southern France in Martigues. In Asia, the Japanese are very fond of it and know it as Karasumi.
A passion for fish
Mazouz Frères was born in 2010 from the passionate eyes of its 3 creators. Passionate about fishing they decided to stay in the world of fish and start manufacturing Boutargue. And if they chose to give their name, it is to stay true to the values that are dear to him. Ethics, listening and caring towards customers. To stay closer to its customers is in 2014 that the shop is Mazouz Frères, was born at 145 Rue Manin in Paris in the 19th arrondissement based on a sober and bright architecture that combines modernity and organization. With the ambition to please its customers, the shop offers other products for aperitif other than Boutargue such as wine cellar, whiskey cellar and delicatessen. As demanding in the realization of the recipes as on the search for the best products, the house Mazouz Frères guarantees a true experience of the taste for the finest gourmet.
the requirement first.
The quality of the Boutargue is at the center of the Mazouz Frères brand's concerns. The house rigorously selects mullet eggs, and a demanding and complex know-how. Its preparation is the result of a balanced salting without preservatives. Mazouz Frères is also a range of quality products, for a quality aperitif ...