BOTTARGA

How Mullet Roe is produced

Trikalinos is the Greek company that produces bottarga from mullet roe extracted from the fish, washed with water, salted with natural sea salt, sun-dried and sealed in molten wax. The natural beeswax coating preserves the product and its delicate taste during storage, despite its low sodium content. Mullet roe has a very high percentage of protein, Omega3 fatty acids and vitamins; in particular, Trikalinos' roe was selected as one of the 30 best and healthiest foods on the plane. The exceptional quality, taste, and health benefits of mullet roe make it considered the bottarga of great chefs; its taste is balanced and delicate with a pleasant, long-lasting aftertaste.

Cooking with bottarga: uses and pairings

On the nose, Trikalinos roe offers a very complex and fresh bouquet: citrus and honey. On the palate, a silky and velvety texture predominates; thanks to the storage in beeswax, the product remains juicy and moist inside.
Given the soft texture, it is not recommend to grate the mullet roe, but it is suggested to cut a part of it, removing the wax and thinly slicing to enrich pasta dishes, risottos, appetizers, salads and bruschetta. Perfect pairings with wines such as Chardonnay, Chablis, Sauvignon Blanc and Riesling or for a 100% Hellenic experience with all Greek spirits such as Ouzo, Tsipaur, Raki.