Premium Grey Mullet Bottarga
For over 160 years, the Trikalinos family has mastered the art of Bottarga production in Greece. Sourced from wild grey mullet caught in the pristine Etoliko Lagoon, their traditional methods prioritize quality. These fish thrive in the plankton-rich lagoon, fed by two estuaries, offering ideal breeding conditions with steady water temperatures.
Once caught, the roe is meticulously hand-removed and air-dried in its membrane. After a gentle saltwater bath, the eggs are separated and further cured in a brine solution. Only after reaching a specific pale, flat, oval shape are they threaded and hung for months to dry.
Unlike other regions, Trikalinos Bottarga utilizes natural beeswax for preservation, enhancing its delicate flavor and avoiding artificial additives. This results in a product with higher moisture content and lower sodium compared to others.
Earning a coveted PDO (Protected Designation of Origin) from the European Union, this exceptional Bottarga transcends tradition to deliver a taste of the Mediterranean. Enjoy it shaved on bread with olive oil and lemon, incorporated into omelets and pastas, or paired with decadent foie gras and seasonal fruit for a truly unique culinary experience.
For over 160 years, the Trikalinos family has mastered the art of Bottarga production in Greece. Sourced from wild grey mullet caught in the pristine Etoliko Lagoon, their traditional methods prioritize quality. These fish thrive in the plankton-rich lagoon, fed by two estuaries, offering ideal breeding conditions with steady water temperatures.
Once caught, the roe is meticulously hand-removed and air-dried in its membrane. After a gentle saltwater bath, the eggs are separated and further cured in a brine solution. Only after reaching a specific pale, flat, oval shape are they threaded and hung for months to dry.
Unlike other regions, Trikalinos Bottarga utilizes natural beeswax for preservation, enhancing its delicate flavor and avoiding artificial additives. This results in a product with higher moisture content and lower sodium compared to others.
Earning a coveted PDO (Protected Designation of Origin) from the European Union, this exceptional Bottarga transcends tradition to deliver a taste of the Mediterranean. Enjoy it shaved on bread with olive oil and lemon, incorporated into omelets and pastas, or paired with decadent foie gras and seasonal fruit for a truly unique culinary experience.
For over 160 years, the Trikalinos family has mastered the art of Bottarga production in Greece. Sourced from wild grey mullet caught in the pristine Etoliko Lagoon, their traditional methods prioritize quality. These fish thrive in the plankton-rich lagoon, fed by two estuaries, offering ideal breeding conditions with steady water temperatures.
Once caught, the roe is meticulously hand-removed and air-dried in its membrane. After a gentle saltwater bath, the eggs are separated and further cured in a brine solution. Only after reaching a specific pale, flat, oval shape are they threaded and hung for months to dry.
Unlike other regions, Trikalinos Bottarga utilizes natural beeswax for preservation, enhancing its delicate flavor and avoiding artificial additives. This results in a product with higher moisture content and lower sodium compared to others.
Earning a coveted PDO (Protected Designation of Origin) from the European Union, this exceptional Bottarga transcends tradition to deliver a taste of the Mediterranean. Enjoy it shaved on bread with olive oil and lemon, incorporated into omelets and pastas, or paired with decadent foie gras and seasonal fruit for a truly unique culinary experience.
