|Photo By Trikalinos|
|Photo By mylittlegreekfoodbook|
On the islands and coastal regions of Greece, salted preserves, in other words fish preserved in salt, are an essential part of the local culinary landscape.In the past, when refrigerators had not been invented yet, each family salted fish mostly during the summer to be consumed during the winter months, when fishing was difficult.
Accompanied by a glass of tsipouro, salted preserves are a simple, but original delight to our taste buds.
The dehydrated eggs of the female grey mullet constitute the raw material for the production of “Trikalinos” fish roe. It is slightly salted, molded into pencil-sized sticks and surrounded with natural bees wax for the natural preservation of the product without chemical preservatives and additives. Fish roe was an important element of the diet of Ancient Greeks and has been considered a delicacy since the Pharaoh era in Egypt. “Trikalinos” fish roe stands out for its amber colour, soft texture, its fine, complex flavour which reminds us of the sea, and its long aftertaste. At the same time, it is a rich source of omega-3 and omega-6 fatty acids, which strengthen the body’s natural defence and health. To enjoy the fish roe, cut it in thin slices, remove the wax and serve on warm toasted bread with soft goat’s cheese, a few drops of lemon and some dill. Combine it with a Greek distillate! (text source: Yolenis official website)
|Spaghetti with avgotaraho photo By vimagourmet|