Bottarga originates in countries surrounding the Mediterranean. Using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light. Slice Bottarga thin, then squeeze lightly to remove the wax. Serve Bottarga in pasta, with a touch of olive oil and lime, accompanied by crackers and green olives.


Our Trikalinos Bottarga, is recognized as the best in the world and has been used and endorsed by the world's most famous chefs. Among others, Spanish Chef Ferran Adria has named it as one of the top 30 products of the world and has used it in his award winning dishes.

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