Trikalinos Avgotaraho PSYCHE


Trikalinos Psyche
What is this?

Natural, preservative-free product with high nutritional value. The careful and mild process of maturing the roe reveals a juicy and creamy core, the very «psyche» of the fish roe itself.

What makes Trikalinos Avgotaraho PSYCHE so special?

This delicacy has a velvety texture and subtle, but long lasting finish. From beginning to the very end, the palate is being occupied by the mighty taste of iodine. The pure and unadulterated ocean drops – sea urchin and algae- melds with the bittersweet notes of ripe grapefruit and a botanical minerality reflecting flavors of the seabed flora.

The creamy texture gives a persistent umami aftertaste to the product that will be a distinctive reminder of this deep dive into the ocean!

Why is it good for health?

Already published in the reputable Journal of Agricultural and Food Chemistry, Research indicates that Trikalinos Avgotaraho is a food of high nutrition value, providing significant amounts of protein, fatty acids and vitamins. It has a healthy lipid profile in terms of omega-3/omega-6 ratio, while the antiplatelet reactivity of its oil indicates a putative antithrombotic potential, which was verified in collaboration with the Greek Pasteur Institute, in animal experimental model.

Usage Tips

Do not cook it. Enjoy it on toasted brioche or any kind of bread. Perfectly accompanies all seafood, legumes, eggs, pasta and rice recipes. It will elevate the butter and raw shellfish appetizers. Alluring when paired with champagne, dry and mineral white wine, vodka and whiskey.





INGREDIENTS (serves 4)trikalinos_syntages_canape

4 crispy rice-bread slice
60 ml of Greek strained yogurt
20 ml of cream cheese
2 pinches of Trikalinos Bottarga Powder
the zest of 1/4 of a lime
20 mustard sprouts
10 thinly sliced spring onion rings
20 pomegranate seeds
15 g of Trikalinos PSYCHE


Whisk for a couple of minutes the yogurt with the cream cheese, the lime zest and the bottarga powder.

Place two spoonfull of this mixture in the centre of the rice – bread and top with mustard sprouts, spring onion rings, pomegranate and PSYCHE.
Optional: drizzle with Extra virgin Olive Oil.



INGREDIENTS (serves 4)

1 ½ cup of carnaroli rice
1 medium scallion, chopped
4-5 cups of vegetable broth (made of celery, carrot, onion, bay leaf, pepper, and olive oil)
1/2 a cup of dry white wine
3 spoonfuls of Olive oil
Salt and black pepper, to season
2 spoonfuls of butter
30g of bottarga powder
20g of Trikalinos PSYCHE
zest of a lime
rucola or mint leaves


Put all broth’s ingredients together in a medium pot, cover with water and boil for 35 minutes. Lower the heat in minimum and keep it warm.
In a large pan over medium heat, warm up the olive oil. Add the onions and saute for 3 minutes, until wilted. Add the rice and stir for a 2 minutes time and then add the wine and stir for 1 min, until it evaporates. Add ½a cup of the vegetable broth, stirring continuously for 2 min., until it is absorbed. Continue the same procedure for 18 minutes or up to the moment that the rice will be softened but its kernel will be al dente, yet the mixture becomes creamy.
Withdraw the pan from the heat and add the butter, the bottarga powder, salt and pepper, lime zest and stir for 1 minute. Divide the risotto into 4 dishes and garnish each of them with a small kenel of Trikalinos PSYCHE and a couple of rucola/mint leaves.

Optional: you may add 1 spoonful of crème fresh on top of each dish.





Allures your palate and stretches back and forth, to return with persistence – like a wave whisper on the shore.…

In Mythology, «Psyche=ΨΥΧΗ» is evidently the human soul, which is purified by passions and misfortunes, and is thus prepared for the enjoyment of true and pure happiness.

Press release

Salad with pineapple and Trikalinos Bottarga



Cucumber Cream
1 piece of cucumber with skin, but seedless
100 gr. of yoghurt ( 0-2 % fat ) 10 mint leaves

1 medium pineapple, cut in 1 cm slices
1 teaspoon of bottarga powder
2 tablespoons of olive oil
Salt and pepper

Horseradish Cream
30g . of horseradish
10 sprigs of chives
10 leaves of fresh coriander

1 small handful of mixed green leaf salad (endives, lolo green, purslane, watercress, mustard leaves)
4-5 thin slices of bottarga, for every serving
1 tbsp of olive oil


In a blender mix the yogurt, mint, cucumber, salt and pepper and place in the fridge to cool.

Dip the slices of pineapple in oil, season with salt and pepper and sauté in the pan. Add the bottarga powder, cut into cubes and place in the fridge, as well .

Grind in a mixer the horseradish along with chives, coriander and a tablespoon of olive oil and place in the fridge.

Mix lightly the salad leaves with a tbsp of each one of the two different creams and place them scattered on a dish. Add sequentially (and with random order ) 4 -5 pineapple dices, 2 tsp. of cucumber cream, 2 tsp. of horseradish cream, the bottarga slices and a few drops of olive oil . Repeat for the remaining 9 portions.

Optional addition: top each dish with 2-3 geranium blossoms.

Bottarga and crab(in its own broth)



4 medium sized crabs (fresh or frozen)
4 teaspoons of bottarga powder
1 large onion (finely chopped)
1 tsp of grated ginger
½ of a fennel (finely chopped)
½ a clove of garlic (finely chopped)
1 glass of Malagouzia wine (or Chardonnay)
150 ml of water
2 tbsp of butter
4 tbsp of extra virgin olive oil
zest and juice of ½ of a lime
4 tbsp of mustard sprouts
natural sea salt and freshly ground pepper for seasoning


Saute the onion in olive oil (in high heat). Once it turns to translucent, add the garlic, ginger, fennel and crab and stir for 2 to 3 minutes. Deglaze with the wine and once the alcohol evaporates, add water, salt and pepper, lower the heat (to medium-low) and cover the pan with a lid.

10 minutes later, remove the crabs from the pot, carve their belly with a knife and keep them warm. Increase the heat, add the butter and stir until it will be incorporated into the sauce, add the juice and zest of the lime. Stir for a minute more and add the bottarga powder. Remove the pot from the heat.

Serve in a bowl, a ladle of sauce, a piece of crab and finish the dish with the mustard sprouts.




Discover the secret ingredient of Chefs, that use it to show off the hidden taste on every sweet or savory creation!

The Natural Sea Salt has undergone the fewest possible treatments and contains no additives or improvers . Obtained by gentle procedures through natural solar evaporation of the water in salt pans, allowing crystals to form and to capture unaltered minerals and trace elements.

Natural sea salt has the necessary sodium content, as well as more than 80 minerals and trace elements which are essential to our system in order to properly function.

The daily use:

  • helps considerably in the absorption of nutrients from the small intestinal mucosa,
  • balances blood sugar levels,
  • protects brain cells,
  • has antiallergic activity,
  • protects from muscular system’s cramps,
  • strengthens bones,
  • enhances the libido.

And most importantly, natural sea salt regulates blood pressure and does not cause fluid retention.

It can be used both in cooking, as well as a finishing salt for any dish, as it quickly and evenly dissolves into foods during cooking and melds harmonically with other flavors.

Trikalinos Sea Salt: Elevates the taste!


Trikalinos Natural Sea Salt Brownie



300 g of bitter chocolate
160 g of butter
4 eggs
300 g of sugar
200 g of flour
1 pinch of Trikalinos Natural Sea Salt


Turn the oven on 160°C. Put butter and chocolate together in a basin and place over a pot with warm water, to melt. Add the sea salt and gently stir. Whisk the sugar with the eggs, until they become like a thick cream. Use a wooden spoon to gently fold into that cream the chocolate mixture. Pour in the flour and transfer the batter in a greased baking form. Bake it for 25 minutes at 160°C.

Trikalinos SEA SALT


What is this?

Trikalinos SEA SALT is a pure taste crystal salt that is harvested from traditional salt pans along the famous “Salinas” in Etoliko – Mesolonghi Lagoon, in Greece.

What makes Trikalinos SEA SALT so special?

  • Trikalinos SEA SALT is slightly moist yet crunchy.
  • It retains the natural flavors and nutrients of the sea.
  • Is the salt that has suffered the fewest possible treatments and contains no additives, no anti-caking or any improvers.
  • Obtained by gentle procedures through natural solar evaporation of the water in salt pans, that allows crystals to form and to capture unaltered minerals and trace elements.
  • Is the secret ingredient of all Chefs that use it to elevate the taste of their creations.


It can be used both in cooking, as well as a finishing salt for any dish, as it quickly and evenly dissolves into foods during cooking and melds harmonically with other flavors.


Cooking/ finishing salads, meats, seafood, soups, sauces/ dips, desserts and many more.


Packaging Weight Shelf life Storage
Plastic Pouch 1kg 36 months In a cool, dry place.
Plastic Pouch 3,5kg 36 months In a cool, dry place.





A sensational, stylish box in two luxurious versions, containing either all three premium Trikalinos products – a stick of bottarga, a jar of bottarga powder and a can of fleur de sel- or two Trikalinos Bottarga pieces.

Trikalinos GIFT BOX is a priceless gift that consists the ultimate expression of luxury and appreciation. A box that combines contemporary design with products of a great history, exceptional taste and significant nutritional value.

This upper class hamper, has recently won the First Packaging Award in the contest that was realized during the Food Festival “Greece: A Feast of Tastes” in Technopolis Area. Each of the unique Trikalinos Products is accompanied by enjoyment tips and instructions.

© Trikalinos Co., 50 Ethnarchou Makariou Ave., 172 34 Dafni, Athens, Greece, tel. +30 210 9273660 | Legal Notice
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