Avgotaracho, often referred to as “Greek caviar”. It is produced from the roe of the female mullet (known as bafa) and is primarily harvested in the lagoons of Messolonghi and Aitoliko. It is a certified PDO (Protected Designation of Origin) product and is highly regarded internationally.
The Messolonghi lagoon is a mesmerizing wetland.
The Nutritional Value of Avgotaracho (Greek Bottarga)
- It is rich in high-quality protein.
- It contains significant amounts of vitamin E, known for its strong antioxidant properties.
- It is an excellent source of omega-3 and omega-6 fatty acids, which contribute to cardiovascular health and offer anti-inflammatory and antithrombotic benefits. A study conducted in collaboration with the Hellenic Pasteur Institute (2010–2011) reported encouraging results regarding its antithrombotic action.
Form and consumption
Traditional avgotaracho is sold as a wax-sealed, shaped mullet roe, with an elongated form and golden-brown color.
The best way to enjoy avgotaracho is to slice it thinly and after removing the wax and membrane, taste it plain or with small pieces of bread. We never remove the wax from the rest piece. We cover the exposed surface of the product with transparent plastic wrap, keeping it stored in the refrigerator.”
One serving (2 slices / 30 g) provides approximately 121 calories and 8.9 g of high-biological-value protein.
This Greek product enjoys significant recognition abroad and is featured in the creations of renowned chefs.
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The Greek Heaven Team