Avgotaraho has been considered a delicacy since the era of the Pharaohs and it was an important element in the Ancient Greek diet.
Bottarga: Greek Taste and Tradition
Since 1856, the Trikalinos Family has produced and sold Grey Mullet Bottarga known in Greece as Avgotaraho. Today, in keeping with tradition and a vision for tomorrow, the Trikalinos Company continues innovating, producing superior quality products of high nutritional value.
Delicacy of cured mullet or tuna roe, Avgotaraho in Greek, Batarekh in Arabic, Botarga in Spanish, Bottarga in Italian, Karasumi in Japanese and in Greece, Avgotaraho, is produced primarily from the flathead mullet caught in Greek lagoons. The whole mature ovaries are removed from the fish, washed with water, salted with natural sea salt, dried under the sun, and sealed in melted wax.
A delicacy of cured Grey Mullet Roe. Natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste.
For its Avgotaraho, Trikalinos only uses grey mullet roes, recognized as the highest quality roe for this delicacy. Bottarga constitutes a rich source of omega-3 fatty acids, which reinforce body health by acting positively on the cardiovascular system and by strengthening the immune system. This delicacy of cured Grey Mullet Roe is natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste.
Already published in the reputable Journal of Agricultural and Food Chemistry, Research indicates that Trikalinos Avgotaraho is a food of high nutrition value, providing significant amounts of protein, fatty acids and vitamins.
The standardized production techniques properly balance the salting and drying processes to deliver higher moisture and lower sodium in the final product. Grey Mullet Avgotaraho is coated by natural bee’s wax, which sufficiently preserves the product and its delicate taste during its shelf life, despite the low sodium content.
The heritage of preserving seafood, farming the nutrient-rich sea salt of the tidal marshes and using it to preserve that seafood, is maintained to this day especially in some Mediterranean countries. While the practice of preserving tuna or mullet roe is sometimes thought to be the legacy of the Byzantines, it actually goes farther back to ancient Greeks and Egyptians and even some coastal areas of Asia.
Trikalinos Grey Mullet Roe Bottarga Powder is produced exclusively from Grey Mullet Roe, recognized as the best raw material for Avgotaraho production. Use it as “salt & pepper” before serving: it will enhance the aroma of boiled and grilled fish and make them a dish worthy of Michelin stars.
In 2015 Trikalinos made a major investment in R & D leading to the beginning of a new scientific research, with relation to the consumption of Trikalinos Bottarga. The specific research lead to the creation of new and innovative products for the company bringing into light further significant health properties that are related to the consumption of Trikalinos Bottarga.
Trikalinos Gift Box: a sensational, stylish box in two luxurious versions, containing either all three premium Trikalinos products – a stick of bottarga, a jar of bottarga powder and a can of fleur de sel- or two Trikalinos Bottarga pieces.
About Trikalinos Bottarga
The history of the company goes back to 1856 when three Trikalinos brothers, Zafeiris, Nikos and Giorgos started Grey Mullet Avgotaraho production and trade in Etoliko.
In 1942 Panagiotis Trikalinos (son of Zafeiris and father of current owner) as an expert in avgotaraho extracting and most famous skipper in a number of fisheries in Etoliko lagoons, runs the avgotaraho business. In 1995 Zafeiris Trikalinos, current owner, takes over the business.
A new production facility opens in Athens in 1997, the first certified production facilities for Avgotaraho in Greece. All traditional techniques are conducted under standard procedures that guarantee the quality, hygiene and food safety of Trikalinos products and in 1997 Petrossian house launched Trikalinos Avgotaraho.
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