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Product Description
The dehydrated eggs of the female grey mullet constitute the raw material for the production of "Trikalinos" crumbled fish roe. It is a natural product, slightly salted, without preservatives. Sprinkle it over green salads, in seafood risottos and pasta, on boiled and grilled fish and enjoy its splendid flavour and its marine aroma. "Trikalinos" crumbled fish roe stands out for its amber colour, soft texture, its fine, complex flavour which reminds us of the sea, and its long aftertaste. At the same time, it is a rich source of omega-3 and omega-6 fatty acids, which strengthen the body's natural defence and health.
Ingredients
Grey mullet eggs, saltmarsh salt.
  • Net Weight
    500g
  • Gross Weight
    170g
  • Width
    6.1cm
  • Depth
    6.1cm
  • Height
    5.9cm
Product History
On the islands and coastal regions of Greece, the salted, i.e. preserved in salt fish, are a key element of the local gastronomy. In earlier times when there were no refrigerators, each family cured and salted fish mainly during the summer, so as to consume it during the winter, when fishing was more difficult. Accompanied by a glass of ouzo, cured foods are a simple but genuine enjoyment.
Meet the producer: Trikalinos
Trikalinos

The Trikalinos family started producing and selling fish roe (avgotaraho) in 1856, in Etoliko (Mesologgi area). The company “Trikalinos” was founded in 1942 by Panagiotis Trikalinos, who dedicated his life to the Mesologgi lagoon. The natural seawater basins found there, known as "divaria", create the best fish farms. Apart from "divaria", "pelades", the makeshift buildings standing on poles over the lagoon, are very special too. This is where Panagiotis Trikalinos fishes Mugil cephalus, the fish that gives us the fish roe. In 1995, his son, Zafiris Trikalinos, got in charge and gave a new perspective to the company and the commercialization of fish roe. Zafiris Trikalinos enhanced the packaging of the product and focused on innovative methods to process fish roe, limiting the use of salt and maintaining its high nutritional and culinary value. The result? He managed to make fish roe an internationally renowned product, consumed as a special delicacy. Top chefs, such as Jamie Oliver, Hose Andres, Heston Blumental, Thomas Keller and a lot more, have praised Greek fish roe. What is more, famous chef Ferran Adria includes Trikalinos fish roe in the top 30 most nutritious food products in the world. His book “Fragile Feast” contains the complete list. At the same time, various international researches examine possible positive effects of Trikalinos fish roe on disease prevention. The immediate product collection, the long experience, the use of modern quality assurance systems and the absence of additives and preservatives guarantee a product of high quality. The company's main concern is exactly how to fulfill the above standards.

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Visit the region: Attica
Attica

Attica was first inhabited during the Neolithic era and it has always had a central role in the historical events of Greece. Its mythical past is also of particular interest, since it was the city favoured most by the twelve Olympian gods. During ancient times, Athens, and Attiki in general was a great economic, political, intellectual and cultural force, culminating during the "Golden Age of Pericles".The Acropolis of Athens was built during that time, along with the architectural monuments of the Sacred Rock of the Acropolis and many other great buildings.The Peloponnesian War, the expansion of Alexander the Great’s empire, the Roman occupation, the spreading of Christianity, the Byzantines' contempt, the arrival of the Francs, Catalans and Venetians, and finally the period of the Ottoman occupation, all marked the history of Attiki, right up to the year 1834, when Athens was nominated capital, of the finally independent Greek state.

The landscape of Attiki is characterized by the Athenian blue sky, the sun and the glorious shades that the sunset brings out on its stone mass.Also worth mentioning, are the mountains that surround the basinof Attiki with their characteristic vegetation, the national parks, the forest of Kessariani, the wetlands of Mesogeia and the beautiful sandy beaches. One can also spot native and migratory birds, visit countless archaeological sites and walk along the narrow streets of the picturesque area of Plaka, admiring the balconies of its magnificent neoclassical buildings.

In Greek Mythology, legend goes that Dionysus, god of wine and merrymaking, entrusted the inhabitants of Attica with the cultivation of the grapevine and the art of winemaking. The terroir of Mesogia, Attica, renowned for its wines, is Greece’s oldest. It is where the celebrated grape variety “Savvatiano” is grown and where Retsina, the queen of Attica wines, reigns supreme. Retsina is under a Traditional Appellation certification as its unique, traditional traits guarantee a product of special taste and true Greek character. Apart from Mesogia, the region of Attica also includes the area of Piraeus which is Greece’s and the eastern Mediterranean’s largest port celebrated for its strategic and trading significance since ancient times. Today, it is Greece’s and the Greek economy’s largest hub of commercial activities and has the highest passenger traffic among European ports. The Prefecture of Attica is often a preferred destination for visitors as it combines countless, breathtaking vistas with a wide range of entertainment and culinary choices

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Traditional Grey Mullet bottarga powder "Trikalinos" 50g

In stock

Product code: 000869 Gross Weight 170g
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Dehydrated, crumbled fish roe for easy use in cooking!
€15.25
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Meet the producer: Trikalinos
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