The traditional KOTSARIS workshop produces bottarga bars which are sold in items.
Bottarga is one of the most popular and valuable of the Greek souse in aquarium world. It is distinguished by its unique taste, aroma and delicate taste. They are made by traditional technique and are not dry. When the roe is properly prepared it is conserved for more than one year.
Roe contains no preservatives or pigments of any kind and is a perfectly natural nutrient-rich dish without much calorie value. It is also suitable for athletes and children because it is rich in protein, Omega 3-fat and selenium. It also contains vitamins A, B, C, as well as a lot of iron and calcium.
BOTTARGO is found in the ovaries of the female grey mullet fish, which locals call “MPAFA”. The entire trunk of the roe is divided into two elongated and cylindrical lobes, which occupy about half the body of the fish containing them, surrounded by a thin film. Fishers use a special technique to remove the rooster from the visceral cavity with their fingers from where one should know very well what to do so that the rooster is not spilled from the fish and destroyed. Then the roe in the traditional KOTSARIS facilities is rinsed with seawater, which is the most appropriate and healthy way, and is “salted” with coarse salt.
Bottarga was and remain the Caviar of Greeks. It is one of the gourmet flavors and continues to be a “mansion gift”. Tasteful to the tastes of demanding tasters it is prominent, and especially nowadays where more gourmet restaurants are introduced, bottarga remains at the top of delicacies’ dishes.
The weight of each package may vary between ± 5 gr from what it is stated
