ies to be turned into bottarga and karasumi.But what Mike Lassiter and his partner are doing is making the bottarga themselves, with an artisanal process that results in a product he is been embraced by chefs, including Sean Brock of Charleston, S.C.'s, celebrated Husk.They have been selling through a distributor for about a year and just got up their own Web shop at www.bemisandjames.com, where th