Trikalinos Bottarga - Caviar Foodie - Toronto, Montreal, Vancouver, Edmonton, Calgary, Halifax, Ottawa, Winnipeg, Canada (Copy)
Trikalinos Bottarga - Caviar Foodie - Toronto, Montreal, Vancouver, Edmonton, Calgary, Halifax, Ottawa, Winnipeg, Canada (Copy)
Trikalinos Bottarga - Caviar Foodie - Toronto, Montreal, Vancouver, Edmonton, Calgary, Halifax, Ottawa, Winnipeg, Canada (Copy)
Trikalinos Bottarga - Caviar Foodie - Toronto, Montreal, Vancouver, Edmonton, Calgary, Halifax, Ottawa, Winnipeg, Canada (Copy)

Trikalinos Bottarga

$85.00

A benchmark in Mediterranean luxury, Trikalinos Grey Mullet Bottarga is crafted from the finest sustainably sourced grey mullet roe and cured using time-honoured Greek methods dating back to 1856. This is the bottarga trusted by Michelin-star chefs worldwide, celebrated for its purity, depth, and unmistakable elegance.

Expect a firm, amber-gold lobe with a naturally rich aroma, delivering a flavour profile that’s savoury, umami-driven, and delicately briny with a clean, lingering finish. Thin shavings over warm pasta, risotto, eggs, or crudo instantly elevate the dish with gourmet sophistication.


Size: 180-200 grams
Made with Grey Mullet Roe
Product of Greece

A benchmark in Mediterranean luxury, Trikalinos Grey Mullet Bottarga is crafted from the finest sustainably sourced grey mullet roe and cured using time-honoured Greek methods dating back to 1856. This is the bottarga trusted by Michelin-star chefs worldwide, celebrated for its purity, depth, and unmistakable elegance.

Expect a firm, amber-gold lobe with a naturally rich aroma, delivering a flavour profile that’s savoury, umami-driven, and delicately briny with a clean, lingering finish. Thin shavings over warm pasta, risotto, eggs, or crudo instantly elevate the dish with gourmet sophistication.


Size: 180-200 grams
Made with Grey Mullet Roe
Product of Greece

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Canadian Bottarga
Canadian Bottarga
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What is Bottarga?

Bottarga is fish roe that has been seasoned and cured for 3-5 months. It looks like a golden-brown or amber sausage, firm but not dry, and it is eaten sliced or grated.

How to use

Break off the wax, cut into thin slices or grate directly onto your favourite dishes. Pasta and Fish are the most popular foods its used on.

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