Made of the purest ingredients, after careful selection of the best and freshest raw materials and with the exceptional Trikalinos care and quality, the Trikalinos Marinated Anchovy Fillets and Trikalinos Marinated Sardine Fillets are celebrating five years of successful marketing.
Usage Tips To easily remove 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 cling film.
Trikalinos Premium Grey Mullet Bottarga recently participated to the Deauville’s Omnivore Festival (20-22/02/2011), to which had the opportunity to communicate it’s brand and products to the Gastronomic world (Chefs, gastro-journalists, gastro-lovers) and had received a lot of flattering comments and appreciation, as well.
The pure vision, experience, persistence and contemporary look of Zafeiris Trikalinos , who redesigned the forgotten traditional treasure of Greece, managed to redefine the Ultimate Product of highest nutritional value and place it to the World Culinary Charter, next to the Dream Team of the most significant Delicatessen products.
Possesing a significant role in the diet of ancient Greek and during the Byzantine Empire, it became part of Greek culinary heritage. Trikalinos Avgotaraho is a product with high nutritional value, mighty taste and extremely long aftertaste. The more velvety texture it has, the more nutritionally rich it is.
In the west Greek coastline of Ionian sea, the waters, in many spots, enter deep in the land. In these serene gulfs, the waters create natural fisheries, called Vivaria or Thivaria. This is the place where the female grey mullet -called Bafa in the local language- lives, breeds and form gonads, mainly.