PORTLAND, Maine – The Rogers Collection is proud to be the exclusive importer of Trikalinos Grey Mullet Bottarga, recently listed among Chef Ferran Adria's choices of 30 Unique Foods, in Hannah Collins’ “Fragile Feast, Route to Ferran Adria”, an artistic record describing the path of the materials (that the famous Chef loves and had chosen to work with) from the place of origin and production methods through to the famous dishes of El Bulli.
Since 1856, the Trikalinos family of Greece has been producing bottarga, or cured grey mullet roe. All curing takes place naturally without the use of preservatives through a process that combines salting and drying. The final product has a higher moisture content and contains less sodium. Natural bee’s wax is used to coat and preserve its delicate taste. Rich in protein, Omega 3, selenium, vitamins A, B, and C, iron, and calcium. Bottarga can be spread on slices of bread with a few drops of olive oil and a drop of lemon juice. It also goes well with omelets, pasta, and seasonal fruit.
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Source: The Rogers Collection