Bottarga: Greece’s answer to caviar, from Thrace
Bottarga - also known as the "caviar of Greece" - is a treasured food that is typically made from the eggs of the grey mullet. In the region of Thrace, bottarga is prepared from the roe pouch of the grey mullets fished in Lake Vistonida. After being removed from the fish, the whole mature ovaries are thoroughly washed with water, salted with natural sea salt, dried under the sun, and sealed in melted beeswax. Originating from Ainos in Eastern Thrace, it is an exquisite delicacy, rich in omega-3 fat acids and vitamins. It is served sliced or grated. It is an excellent appetizer or meze, while it is an ideal ingredient in pasta dishes and salads. It is served with ouzo or tsipouro.
Bottarga has been known since antiquity. The Ancient Egyptians were the first to consume salted mullet eggs coated with beeswax; mullet eggs were also popular in Ancient Greece, and later in Byzantium. Thanks to Lord Byron, the Greek bottarga was also made known to the rest of Europe.
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