Trikalinos

Founded in 1856 in Etoliko, in the Messolonghi lagoon region of Western Greece, by three brothers: Zafeiris, Nikos, and Giorgos Trikalinos. The family has produced grey mullet bottarga (avgotaraho) from the Etoliko lagoon for six generations, using wild mullet whose roe sacs are hand-extracted, salt-cured, air-dried, and dipped in beeswax to seal in flavour. In 1997 owner Zafiris Trikalinos opened a new ISO-certified production facility in Athens, the first such facility for bottarga worldwide. Ferran Adria included Trikalinos avgotaraho in his list of the top 30 foods in the world. Also produces fleur de sel and marinated anchovy and sardine fillets.