The holiday season is the perfect time to taste Bottarga, which many culinary experts consider as the ultimate authentic Greek delicacy, the Trikalinos Grey Mullet Bottarga (Avgotaraho).
It is a delicacy of cured Grey Mullet Roe, natural without preservatives, with high nutritional value and a pleasant long lasting finish.
The Trikalinos Bottarga is considered a very special treat for the following reasons:
• It is produced exclusively from Grey Mullet Roe, recognized as the best roe for Avgotaraho production.
• Its standardized production techniques properly balance the salting and drying processes to deliver higher moisture and lower sodium in the final product.
• It 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.
Research published in the Journal of Agricultural and Food Chemistry, showed that Trikalinos Bottarga is a food of high nutrition value, providing significant amounts of protein, fatty acids and vitamins. It has a healthy lipid profile in terms of omega-3/omega-6 ratio, while the antiplatelet reactivity of its oil indicates a putative antithrombotic potential, which was verified recently in collaboration with the Greek Institute of Pasteur, in animal experimental model.
Usage Tips
To remove easily the protective wax leave the Bottarga stick outside of the refrigerator for at least one hour before you cut it with a sharp knife.
Keep the remaining waxed Bottarga in the drawer of the refrigerator, covering the exposed part with cling film.
1. Cut a big piece 2. Remove wax 3. Slice Thinly
162 years of passionate bottarga handicraftsmen
Since 1856, Trikalinos Family has produced and sold Grey Mullet Bottarga Known in Greece as Avgotaraho. Bottarga is a delicacy -coming from the antiquity- that is produced of the Grey Mullet roes and it is considered as the Caviar of the Ancient World.
Trikalinos Co has an implementation of quality assurance systems and has developed innovative standardized production techniques, which do not include chemicals or additives and ensure that all of its nutritious products are produced in certified hygiene.
Having exploited traditional knowhow and innovative production process, Trikalinos Bottarga has become the leader in the making of the ultimate Bottarga.
Furthermore, Trikalinos Co has improved the production procedures so that the drying process has been refined, in order to give a product which maintains higher levels of moisture and lower sodium content. The result of this standardized production technique is an exceptional product both in texture and taste which is classified as a gourmet delicacy that is also extremely healthy and nutritious.
Recent research (titled: Chemical Composition of Greek Avgotaraho, published in Journal of Agricultural and Food Chemistry), indicates that Trikalinos Avgotaraho contains vitamins, protein, selenium, iron and is rich in ω3 fatty acids. The consumption of 100gr of Avgotaraho gives to the body 4,93 gr of ω3 fatty acids.
Further to this, a second -in vivo- research conducted by Pasteur Institute (indicating that Trikalinos Avgotaraho as a dietary supplement may have an antiatherogenic potential), was presented on a Satellite Talk at the “15th International Symposium on Atherosclerosis and associated risk factors”, that was held on 25th & 26th November 2011 and which was organized by the HELLENIC HEART FOUNDATION.
Trikalinos products have been honored domestically and internationally both in taste, as well as in packaging awards. The recent BEST BRAND AWARD received by the Athens Chamber of Commerce and Industry, is yet another recognition of the ongoing efforts of Trikalinos Company to give quality, identity, character and name to their Premium Products.
Trikalinos Co has a distribution of its gourmet products both in Greece and abroad and applies a growing sales strategy in restaurants- wine bars and gourmet stores in USA, Asia and Europe, in over 35 countries.
There are many famous strong endorsers of Trikalinos Avgotaraho throughout the world, among which top Chefs such as Heston Bluemental, Mark Hix, Joan Roca, Alain Ducasse, Jamie Oliver, Jose Andres and Ferran Adria -No 1 Chef of the World- as well as the awarded food critic Alan Richman, who both of them suggest that Trikalinos Avgotaraho is the alternative to caviar.
Today, Trikalinos Company has increased its product range by producing and exporting the Golden Age Bottarga, the Avgotaraho Psyche, the Grey Mullet Bottarga Powder (which is dehydrated, grated bottarga), the Fleur De Sel (which is a marine salt of premium quality), he Anchovy and Sardine Fillets, also.
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