Spaghetti with Chilly Peppers, Lime and Trikalinos Bottarga

The Grey Mullet Bottarga is one of the oldest foods in the world. Becomes from the processed eggs of the female fish Cephalus.

Possessing a prominent place in the diet of ancient Greeks and Byzantine, it is part of the Greek Culinary heritage.
It is a product of high nutritional value with a mighty flavor and very long aftertaste. The more velvety texture it has, the more rich in nutrients it is.

It is a 100% natural product, without preservatives or additives that must be stored in the refrigerator throughout its shelf life, in order to remain juicy.

The Trikalinos Avgotaraho is undoubtedly one of the most traditional products of our country, whose development gives us more creative, imaginative and delicious serving suggestions, than serving the bottarga plain or on top of sliced bread.

You may pair it with legumes, vegetables, fish and seafood, to enhance the sea flavor into your meals.

The Trikalinos Avgotaraho has high nutritional value as a result of its lower salinity and its significant high moisture levels. It is a 100% natural product without preservatives or additives, which must be stored in the refrigerator throughout its shelf life, so that it will always be juicy.

The Trikalinos Bottarga is high in omega-3 fatty acids.
The consumption of 10gr of Trikalinos Bottarga provides to the human body 0,35 gr omega-3 fatty acids, which contribute to the normal function of the heart (a), to the normal functioning of the brain (b) and to the maintenance of normal vision (b), of a varied and ballanced diet and a healthy lifestyle.

(A) The beneficial effect is obtained with a daily intake of 250mg EPA and DHA
(B) The beneficial effect is obtained with a daily intake of 250mg DHA

Also the Trikalinos Bottarga is high in protein, vitamin A, vitamin B5 (pantothenic acid), Vitamin B7 (Biotin), Vitamin B12, chromium, phosphorus, zinc and iodine.
It is low in sugars and is a source of Vitamin K and Vitamin B2 (Riboflavin).

Keep it for a few minutes in room temperature, in order to give to the wax cover of the bottarga the time to soften and be easily cut. Cut the whole piece you desire to consume with a knife, peel off the wax cover and slice thinly. Wrap the remaining bottarga with cling film and place it back in the refrigerator.

*These informations were given to me by Mrs Lila Kourti, Gastronomic Consultant of Trikalinos company.



  • 250gr spaghetti
  • 2 small red chilly peppers, thinly sliced
  • 1 clove garlic, finely cut
  • 2-3 Tbsp olive oil
  • 1 lime, juice and zest
  • 2 tsp lemon zest
  • 1-2 Tbsp chives, chopped
  • 10 slices of avgotaraho


Boil spaghetti according to package directions.
Heat olive oil over medium heat, add chilly peppers and garlic and saute for 1 minute.
Add drained spaghetti and stir. Remove from heat.
Drizzle with lime juice, sprinkle with lime-lemon zests and chives, add avgotaraho and mix.
Serve immediately.
Enjoy it with a glass of chilled white wine!

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