Talk:Bottarga

message: In Turkey, mullet roe covered in wax is called "butarka" and known as a kind of "meze" or accompaniment to alcohol. Here is an article of a Turkish newspaper to make my point: http://www.radikal.com.tr/yazarlar/tan_morgul/butarka_mumlu_balik_yumurtasi-1113580
I think that "Tarama" should not be handled in this article, since it is just salted mullet roe (and a salad made from it) rather than cured and dried roe as in the case of Butarka, which should to my oppinion be mentioned here.  — Preceding unsigned comment added by 46.196.117.215 (talk) 10:05, 3 March 2015 (UTC)
thread_title: Turkey and Tarama

message: The subject under discussion is a "Mediterranean delicacy".
The paragraph entitled "U.S.A." has no verifiable link nor substance, no geographical relevance and offers no informational value other than that of an advertisement.
I propose that the heading and paragraph be deleted.
Ianactually (talk) 01:38, 2 September 2013 (UTC)
replies: text: While it may have originated in the Mediterranean, including content sourced reliably about a producer of a type of botargo in the U.S. is entirely appropriate. I have restored that section. Candleabracadabra (talk) 14:45, 2 September 2013 (UTC)
thread_title:  U.S.A. section - propose deletion 

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thread_title:  External links modified 

message: Its not Bottarga there, its Huevá.  — Preceding unsigned comment added by 94.212.116.112 (talk) 16:38, 27 March 2017 (UTC)
thread_title:  Spanish, Catalan 

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thread_title:  External links modified 

message: The section Names and etymology needs to be rewritten.  The sentences "The Italian form is thought to have been introduced from the Arabic buṭarḫah بطارخة (plural buṭariḫ بطارخ), also derives from Byzantine Greek ᾠοτάριχον (oiotárikhon) < ᾠόν 'egg' + τάριχον 'pickled."  and "It has been suggested that the Coptic outarakhon might be the intermediate form between Greek and Arabic, whereas examination of dialectical variants of Greek ᾠόν 'egg' include Pontic Greek ὠβόν (traditionally where the mullets are caught) and ὀβό or βό in parts of Asia Minor" are not coherent.
Once that is resolved, then it needs to be compared to the lede, which says "It is known as batarekh in Egypt, where the word is known to originate from the Coptic language."  If Coptic is intermediate, then "originate" is wrong. --Richardson mcphillips (talk) 16:07, 30 April 2019 (UTC)
thread_title:  origin of name 

message: In a series of edits,  has converted this from an article with a global perspective to an article about Italian bottarga which has a number of other problems as well:
* WP:NOTDICT The lead is worded to be about the name, and specifically the Italian name (Bottarga is Italan for...) rather than about the thing (Bottarga is a delicacy...).
* WP:Encyclopedic style The wording in multiple places is more like a magazine article than an encyclopedia: "This naturally dried fish roe from tuna or grey mullet began its journey to the culinary world...", "Three months or so of air and sunshine then do the job of drying it into the prized “Sardinian gold”,  savoury but with a hint of sweetness and a clean, almondy scent, rich amber-coloured"
* WP:Worldwide view It incorrectly restricts its origins to various Italian regions: "coastal areas of Italy, especially Sardinia, Sicily, Liguria and Calabria", ignoring its production in France, Greece, Tunisia, etc. This is perhaps based on the belief that the article covers the word and not the thing, which of course has different names in different languages (poutargue, αυγοτάραχο, etc.).
* The etymology section is focused on the Italian name.
* The etymology section is factually incorrect (bottarga in Italian does not mean 'roe', and Arabic buṭarḫah does not mean "fish egg itself".
* WP:PUFFERY It indulges in puffery and purple prose in multiple places: "the roe pouches are delicately extracted", "bottarga lends a unique and distinctive oceanic flavour to dishes", "bottarga’s texture is undeniably smooth", "the prized “Sardinian gold”"
* WP:Promotional The text promotes Italian over other varieties: "Italy's unique flavor of bottarga..."
* WP:WEASEL Vague attribution: "...is regarded by many as the best"
I reverted this anon's contributions before. I do not want to edit war. Discussion? --Macrakis (talk) 13:32, 24 October 2019 (UTC)
thread_title: Italian-centric edits

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thread_title:  Copyright problem removed