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Bottarga by Trikalinos

 

What is this?

 

A delicacy of cured Grey Mullet Roe. Natural without preservatives, with high nutritional value and a pleasant long lasting aftertaste. Same fish roe is used for Japanese “Karasumi”.

 

Each 1/2 lb piece should yield 100-150 slices depending on how thin it is sliced.

 

What makes it so special?

 

  • Produced exclusively from Grey Mullet Roe, recognized as the best roe for Bottarga production.

  • 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

 

Compared with Other Bottarga:

 

 

 

 

 

 

 

 

 

 

A Taste with... History. Bottarga has been considered a delicacy since the era of the Pharaohs and it was an important element in the Ancient Greek diet. Its value was also known in Byzantine times, while nowadays it occupies a prominent place among gourmet products. 

 

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.

 

"Grey mullet roe is considered a choice delicacy since the era of Pharaohs."

COLUMBIA UNIVERSITY PRESS
 

"It was well known in the Byzantine times as an essential and important food of the ancient Greeks."
FOOD & CULTURE ENCYCLOPEDIA: Byzantine Empire

What is this?

A delicacy of cured Grey Mullet Roe. Natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste. Same fish roe is used for the Japanese "Karasumi".

 

 

What makes Trikalinos Bottarga so special?

 

 

  • Produced exclusively from Grey Mullet Roe, recognized as the best roe for Avgotaraho production.

  • 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

 

 

Why is it good for health? 

 

It 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. 

 

(JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY: Chemical Composition of Greek Avgotaraho Harokopio University) 

 

 

Slices alone on a plate will offer you an unforgettable pure experience, which will be slightly enhanced and more satiating when served with freshly baked bread or warm blinis. On the other hand it will obviously upgrade its taste in green salads as well as on pasta, accompanied by parsley galore. Finally for the most daring, two slices on top of a readymade foie gras may open the gates of a new gastronomic nirvana. 

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 a cling firm.

Chef Creations:

 

El Celler de Can Rocas 2014

Intercontinental - Metayer Jean-Charles 2014

Food Pairing Tree

These are other food ingredients that Trikalinos Bottarga pairs well with, based on research on common food elements that they share.