Since 1856, the Trikalinos family of Greece has been producing Bottarga, or cured grey mullet roe. All curing takes place naturally without the use of preservatives through a process that combines salting and drying. The final product has a higher moisture content and contains less sodium than other Bottargas. Natural beeswax is used to coat and preserve its delicate taste. Rich in protein, Omega 3, selenium, vitamins A, B, and C, iron, and calcium.
- Recommended Uses
Bottarga can be served on slices of bread with a few drops of olive oil and a drop of lemon juice. It also goes well with omelets, pasta, and seasonal fruit (fresh strawberries, figs and dried apricots).
Grey mullet roe (fish), coarse salt
2010, Ferran Adria includes Trikalinos Bottarga in his Top 30 World’s Best Products Selection
2012, Superior Taste Award, ITQI
2017, Best Brand Award, Athens Chamber of Commerce & Industry