Following the family tradition of 1856, Zafeiris Trikalinos took over the company in the late 1990s. The Trikalinos company is involved in the production of mullet roe, avgotaraho in Greek, through the eggs of mullet caught in Greek lagoons. Zafeiris' goal was to ennoble the product into a more refined version, repurposing it for modern times.
The production of Mullet roe
The roe production process is dedicated and careful, the mature eggs are removed from the fish, washed with water, salted with natural sea salt, dried in the sun and sealed with melted natural beeswax to best preserve a product with low sodium content and ennoble the final product. Mullet roe has been considered a delicacy since the age of the pharaohs due to its balanced, delicate and pleasant flavor and lingering, enveloping aftertaste. Given its soft texture, it is advisable to cut a part of it, removing the wax and thinly slicing to enrich pasta dishes, risottos, appetizers, salads and bruschetta.
Today, Trikalinos roe stands out for its exceptional quality, taste and health benefits; it is a rich source of omega-3 fatty acids, which strengthen the body's health by acting positively on the cardiovascular system and strengthening the immune system. Trikalinos guarantees a preservative-free roe of the highest quality, which is considered the roe of great chefs because of its balanced and delicate taste, pleasant and prolonged aftertaste.