If people go and put fish on their pizza, it it usually anchovies. However, my favorite fishy pizza topping is Bottarga. It is cured fish roe, made by taking the roe pouch from tuna or grey mullet and preserved by curing it in salt for a couple of weeks. When cured, it forms a hard log which can be shaved on top of pasta or pizza, or served thinly sliced as an appetizer.
I came across two different producers offering it at the Fancy Food Show. Trikalinos, from Greece, offers traditionally prepared grey mullet, packed in beeswax. It is distributed in the US by the Rogers Collection. It is not cheap though, a 1/2 pound stick is over $100. Luckily it keeps forever and a little bit goes a long way. Still, that is a lot of money for what was traditional a peasant food. Bottarga is traditional Mediterranean ingredient and I also found a producer in the Italian pavilion. Su Tianu Sardu is located in Sardinia and produces both mullet and yellowfin tuna Bottarga. They offer it in both preserved blocks and pre-ground jars, which is a little more convenient. While their prices are much more reasonable, the unfortunately do not ship to the US. Luckily Amazon carries Sardinian Bottarga, is there anything they don’t have?
Of course if you are feeling bold, you could always try making it yourself. In the US you can try making it with Shad Roe which is available seasonally.
If you are just looking to give it a try, head over to Pizzeria Paradiso in DC and order a Bottarga Pizza. It has Tomato, Egg, Garlic, Parsley, Parmesan, Bottarga on it and is baked in their super hot oven so that the egg in the center sets, but the yolk is still runny. It is utterly delicious.