A coveted gourmet product, Trikalinos Bottarga has been prized by the best chefs and restaurants in the world for decades. This superb dried mullet roe from Greece has pride of place in restaurants like El Cellar de Can Roca, and is prized by top chef Ferrian Adria.
Bottarga, known in Greece as Avgotaraho is a delicate yet intense ingredient, and it’s a hard one to describe. It’s one of those ingredients that is full of unami, combining a velvety texture, mild fruitiness, and a decided flavor of the sea, just unforgettable. It’s usually served thinly, rind-removed, and paired with freshly baked bread or traditional blini. Much like fresh truffles, the intense flavor of Bottarga lends itself for a multitude of uses and it’s a welcome ingredient in many dishes – pair with pasta, top a slice of foie gras for a lesson in culinary sumptuousity, or perhaps a simple slice drizzled with olive oil and sea salt will satiate. From seafood to meats, don’t be afraid to experiment.
This superb Bottarga is sourced from Etoliko, a protected seawater lagoon in the central West coat of Greece. Started by three enterprising Greek brothers back in 1856, they’re a company that takes pride in their trade and their products. The fish – grey mullet - are caught like they have been for over a century, the bright orange eggs harvested and then dried naturally and cured with salt, and covered with a thick beeswax rind to protect it.