“BOTARGO“, or “BOTTARGA“, or “BOUTARGUE“, or “AVGOTARAHO”
A Mediterranean delicacy.
Right out of the Messologi Lagoons, Avgotaraho is a world-wide known product.
It is one of the five fishing products that became PDO in Europe.
Connoisseurs call it “Lagoon’s gold” for its color but mostly for its market value.
Avgotaraho comes from the feminine flathead grey mullet “bafa”
in spawning season, that is late August-early September.
It was Lord Byron who made it famous in Europe, around 1824.
Science: “Medicine” for the heart
A Greek scientific research showed that this Mediterranean product is valuable for our health. Its inflammatory and antithrombotic effect forms a shield against cardiovascular diseases. It is an exceptional food product, full of proteins, amino acids, omega 3 fatty acids, vitamins A,B,C,E as well as iron and calcium.
15 gr. (1 slice) = 35 calories
How it is made:
In Greece, avgotaraho is produced primarily from the flathead mullet
caught in Greek lagoons, mainly from the Messologi area.
The whole mature ovaries are removed from the fish, washed with water,
salted with natural sea salt, dried under the sun, and sealed in melted beeswax.
Dehydrated, grated Bottarga. Natural product without preservatives,
with nutritional value and a pleasant long-lasting aftertaste.
Grey Mullet Roe Bottarga POWDER is produced exclusively from Grey Mullet Roe,
recognized as the best raw material for Avgotaraho production.
HOW TO USE:
Use it as “salt & pepper” (just a pinch) before serving: it will enhance the aroma
of boiled and grilled fish and make them a dish worthy of Michelin stars.
*Please follow my blog for some gourmet, Avgotaraho, easy & healthy recipes
that will leave your guests with open mouth…