Avgotaracho: Greece’s Caviar Avgotaracho (bottarga) -a Mediterranean delicacy of cured fish roe- is produced in Greece primarily from the flathead mullet caught in Greek lagoons, and especially in Messolonghi.

The mature ovaries are removed from the fish, washed with water, salted with sea salt, dried under the sun, and sealed in melted beeswax. It is a natural product, without preservatives, rich in proteins and vitamins (A,B,C, Omega 3). Avgotaraho has been considered a delicacy since the era of the Pharaohs and was an important element in the Ancient Greek diet.

Messolonghi Avgotaracho, made from fish caught in the Messolonghi-Etoliko Lagoons, has a European protected designation of origin indication - one of the few seafood products with a PDO.

Avgotaracho can be used in a variety of recipes, but it is also an excellent appetizer or meze for ouzo, or tsipouro. Dried avgotaracho powder can be used in salads, dressings, and spaghetti dishes.