a kind of sausage, made with the eggs and blood of the sea-mullet, a large fish common in the Mediterranean. The best kind comes from Tunis in Barbary: It must be chosen dry and reddish. The people of Provence use a great deal of it, the common way of eating it being with olive oil and lemon juice. There is also a great consumption of botargo throughout all the Levant.

Botargo pays on importation 2s. 8½d. the pound; whereof 2s. 8½d. is repaid on exportation.