Naturally Greek

Artisan food products from the heart of the Mediterranean

528 Wrighwood Chicago IL. 60614 USA

(773) 549-6211

Our goal at Naturally Greek is to bring to market the best products from Greece. Pure and high quality products that exemplify artisan production and are authentic and earth-driven. We have canvassed the Greek countryside in search of farmers and growers who embody this spirit and have a passion and deep connection with their land. We are committed to making Naturally Greek a brand synonymous with outstanding quality and with food products that capture and honor the essence of the Mediterranean lifestyle and diet.

Bottarga

Naturally Greek Avgotaraho Messolonghiou or Botargo is a European and Greek Protected Designation of Origin, one of the few seafood products with a PDO.

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It is one of the top Greek delicacies and is also known as Greek caviar. 

Naturally Greek Avgotaraho Messolonghiou is produced from the eggs of a common fish called Bafa (female Cephalos or flathead mullet) found in the shallow waters of the Messolonghi-Etoliko Lagoon in western mainland Greece. 

The eggs vary in size and weight from 120g to almost 1000g.

The eggs are carefully removed from the fish and washed thoroughly with sea water.

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They are then dried and salted with natural sea salt in special moulds. When ready, they are sealed in natural, melted beeswax. In this form they can last for about a year.

According to recent findings, Avgotaraho Messolonghiou has great nutritional value, providing high levels of protein, energy and fat – its lipids are rich in monounsaturated and polyunsaturated fatty acids, and contain significant amounts of omega-3.

These have anti-inflammatory and anti-thrombotic properties and shield against cardiovascular diseases. It is a highly nutritious food packed with amino acids and vitamins A, B, C and E, iron, and calcium.

Naturally Greek Avgotaraho Messolonghiou can be enjoyed in many ways, but the classic way is to cut it in very thin slices and season it with some Naturally Greek extra virgin olive oil and lemon. To do this, you should let it stand at room temperature for an hour or so. Then it will be very easy to remove the wax and slice it.

You can also use it instead of olives when making martinis (cut it in thicker slices).

Naturally Greek Avgotaraho Messolonghiou is in harmony with  Sauvignon Blanc, Riesling, Assyrtiko, Champagne as well as single malts, vodka and tequila.

RECIPIE: Pasta with Naturally Greek Avgotaraho Messolonghiou

 

Tips

  • Initially cut a big slice, remove the protective wax and then cut very thin slices. Just keep in mind that the thinnest the slices, the better the flavor and more aroma is released.
  • Naturally Greek Avgotaraho Messolonghiou can be enjoyed in many ways, but the classic way is to cut it in very thin slices and season it with some Naturally Greek extra virgin olive oil and lemon.
  • Before cutting, let it stand at room temperature for an hour or so. Then it will be very easy to remove the wax and slice it.
  • You can also use it instead of olives when making martinis (cut it in thicker slices).
  • Naturally Greek Avgotaraho Messolonghiou is in harmony with Chardonnay, Sauvignon Blanc, Riesling, Assyrtiko, Champagne as well as single malts, vodka and tequila.
  • Keep the severed and waxed avgotaraho in the maintenance of your refrigerator, covering it with a wrap.
     

Use

  • The simplest way to enjoy, as an appetizer, is with fresh bread and some butter, accompanied by a glass of ouzo, vodka, champagne or some high quality whiskey
  • «Place a thin slice in your mouth and feel a velvety explosion with fruity and sea aftertastes-along with a spicy numbness. Will arrive in the deeper parts of your brain. And it lasts for hours."
  • How we use it in recipes: no need to fry it, bake it or to ' burn ' in strong fire.