A Greek Culinary Treasure

The botarga, a specialty from Greece, is a type of cured fish roe that highlights the culinary traditions of the region. Originating from the town of Missolonghi, located on the west coast of Greece, this delicacy is made from the roe of grey mullet, which is salted and then dried to create a firm, flavorful product. The preparation involves a meticulous process of salting and pressing the roe, followed by air-drying in a controlled environment.

Missolonghi botarga is typically enjoyed sliced thin and served as part of a meze platter, often accompanied by olives, bread, or paired with olive oil and lemon. Its rich, umami flavor adds depth to various dishes, making it a treasured ingredient in Mediterranean cuisine. Known as “caviar of the poor,” this affordable delicacy has gained popularity beyond Greece, attracting food enthusiasts and chefs who appreciate its unique taste and versatility in modern cooking.