Frequently Asked Questions about Avgotaraho & Grey Mullet Bottarga

Avgotaraho (Greek: αυγοτάραχο) is the Greek name for bottarga: the roe sacs of the grey mullet, salted, pressed and air-dried until firm. It is a traditional Mediterranean delicacy with an intense, savoury, sea-and-iodine flavour, often called “Greek caviar”. Trikalinos Family has produced Grey Mullet Bottarga since 1856, sourced from the Messolonghi–Aitoliko lagoon area.

Bottarga is the cured roe of grey mullet (and, in some regions, tuna). The word is of Italian origin, and the same product is known as avgotaraho in Greece, poutargue or boutargue in France, botargo in Spanish, batarekh in Arabic and karasumi in Japan.

The roe sacs are carefully removed from the fish, salted, pressed and slowly dried. Each step is done by hand and timed to the roe, which is why every piece differs slightly in size and shade. Trikalinos Bottarga is made with sea salt and no unnecessary additives; see the product page for the exact specification.

Trikalinos Co. is a Greek family company, founded in 1856, with its offices in Dafni, Athens. Its grey mullet bottarga is linked to the lagoon tradition of Messolonghi and Aitoliko in western Greece.

Quality avgotaraho is savoury, nutty and slightly fruity, with a clean briny finish and a soft, amber-coloured texture that melts when sliced thinly. It should not taste overly fishy or bitter.

Keep it refrigerated until about 15 minutes before serving. Peel off the thin outer membrane (and the wax coating, if the piece has one), then cut slices about 1–2 mm thick with a very sharp knife. Serve slices as they are, with a drizzle of extra virgin olive oil, a few drops of lemon, fresh bread, or fruit such as apple or fig. Slice only what you need, since cut surfaces dry out quickly.

Grey Mullet Bottarga Powder is ready to use: sprinkle it over pasta, eggs, risotto, salads, soups or avocado toast just before serving, or fold it into butter and sauces. Add it at the end of cooking to keep its aroma. A little goes a long way.

Classic pairings include pasta with olive oil and lemon, fried or poached eggs, fava, seafood, tomato, citrus, celery, fennel and soft cheeses. Chefs also use it in canapés, veloutés and terrines. See the Trikalinos Recipes section for tested serving suggestions.

Crisp, dry and mineral drinks work best: Assyrtiko, Malagousia, dry sparkling wine, ouzo or tsipouro. Their acidity balances the richness and salinity of the roe.

Heat is not necessary. It is best used raw, thinly sliced or grated, and added at the end to warm dishes. Long cooking would dull its flavour and make it hard.

Store it in the refrigerator, wrapped airtight or in its original packaging. Once opened, wrap the cut surface tightly in cling film or parchment, and use it within the period indicated on the label. For the exact storage conditions and best-before date of each Trikalinos product, follow the instructions on its packaging.

Yes, whole pieces can be frozen if tightly sealed, then thawed slowly in the refrigerator. Many producers and chefs prefer to keep it chilled for best texture. Check the label for the producer’s guidance.

Caviar is the individual, lightly salted eggs of sturgeon, served fresh and soft, in a tin or jar. Bottarga is the whole roe sac of grey mullet, which is salted, pressed and dried into a firm block that is sliced or grated. Caviar is delicate and buttery; bottarga is concentrated, savoury and long-lasting. Bottarga is nicknamed “Greek caviar” because both are prized fish roe delicacies, but they are different products.

They are the same type of product. Differences come from the fish, the salting and drying methods, and regional tradition. Greek avgotaraho is often described as softer and more amber, while Sardinian bottarga di muggine is typically drier and firmer. Taste varies by producer.

Fish roe is a concentrated source of protein and omega-3 fatty acids, and also contains vitamins and minerals. Because it is salt-cured, it is eaten in small quantities. Trikalinos publishes research on the nutritional value of its bottarga in the Research section of its website. People on sodium-restricted diets, or with fish allergies, should seek medical advice.

Bottarga is naturally a fish and salt product, so it contains no gluten ingredients. Please check the label of the specific product for allergen and certification information.

Trikalinos products are available through selected delicatessens, retailers, wholesalers and restaurants. Browse the Where to Find section of trikalinos.gr, or contact info@trikalinos.gr or +30 210 9273660 for wholesale and export enquiries.

The range includes Grey Mullet Bottarga, Grey Mullet Bottarga Powder, Avgotaraho Psyche, Golden Age Limited Edition, Sea Salt Bottarga Breeze, Fleur de Sel and sea salt, marinated anchovy, sardine and mackerel fillets, and gift boxes.