Grey Mullet Roes
Not sure how to use mullet roe?
In this video recipe we show you how to cook linguine with bottarga, a quick and easy first course to make the most of this Rare and Precious product.
Bottarga is a very ancient and millennia-old product: in fact, historical findings certify that since the time of the pharaohs there was a custom of extracting the sac of fish eggs and putting them in salt in order to preserve them as long as possible.
On the nose, Trikalinos roe offers a very complex and fresh bouquet: citrus, iodine and honey. On the palate, however, a silky, velvety texture prevails, thanks to artisanal production methods and all-natural storage in beeswax: the product does not dry out and remains juicy and moist inside.
Given the soft texture, we do not recommend grating the product, but suggest cutting a portion, removing the wax and slicing thinly 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.
What makes Trikalinos' mullet roe special?
Trikalinos makes its roe from mullet roe that is removed from the fish, washed with water, salted with natural sea salt, sun-dried and sealed in molten wax. The natural beeswax covering preserves the product and its delicate taste during its storage, despite its low sodium content. In fact, it is the roe with the lowest sodium content, very high percentages of protein, Omega3 fatty acids and vitamins.
In the book Fragile Feast, Routes to Ferran Adrià, the celebrated and revolutionary Spanish chef, who launched modern cuisine at the turn of the 1980s and 1990s, ranks Trikalinos roe among the 30 best and healthiest foods on earth, comparing it to sturgeon caviar.
Grey Mullet Roe from Mugil Cephalus
Following the family tradition that began in 1856, Zafeiris Trikalinos took over the company in the late 1990s. The Trikalinos company is involved in the production of mullet roe, avgotaraho in Greek, through mullet roe. Zafeiris' goal was to ennoble the product into a more refined version, repurposing it for modern times.
Today, Trikalinos roe is distinguished by its exceptional quality, taste, and health benefits. It is considered the roe of great chefs because of its balanced and delicate taste and pleasant and long-lasting aftertaste.
ingredients: eggs of MULLET (mugil cephalus, fish), sea salt
Storage: store at +4°C, after opening wrap with foil store in refrigerator and consume within 30 days
Method of use: cut off a portion, remove the wax and cut into thin slices. Be careful, do not consume the wax coating
Net weight: e 250g
Average nutritional values per 100g of drained product: energy 1423 kJ/ 341 kcal, fat 22.4g, of which saturated fatty acids 8.2g, carbohydrates 7.1g, of which sugars 1.1g, protein 33.1g, salt 2g
Address and business name: Trikalinos Co, 50 Ethnarchou Makariou Ave, GR 17234 Dafni, Athens Greece
EC vignette: GR 02.A.69 EC
Ingredients that contain allergens are highlighted in BOLD.
The product information provided may vary due to changes made by the manufacturers which may temporarily cause variations between the information on the website and the information on the products that are delivered. Therefore, we encourage you to check the information on the label or product pack (where provided) before consuming or using the product.