Traditional Bottarga in Wax - Stefos - 385gr
Traditional Bottarga in Wax – STEFOS
This traditional Greek speciality from STEFOS is made from carefully selected grey mullet roe, which is salted and matured according to traditional methods. Protected by a fine layer of wax, the bottarga retains its delicate texture and distinctive marine aromas. Best enjoyed in thin slices, simply with a drizzle of olive oil and a few drops of lemon, or served with pasta, salads and fish.
Simple and fast
2 to 3 working days in Belgium
Under certain conditions
Traditional Bottarga in Wax – STEFOS
Traditional craftsmanship from the Messolonghi-Etoliko Lagoon
Bottarga is one of the most distinctive specialities of Greek gastronomy. STEFOS produces this delicacy in the Messolonghi-Etoliko region of western Greece, an area renowned for its lagoons and its long-standing tradition of fishing and seafood processing.
The STEFOS family business continues a traditional expertise originally passed down by local fishermen. Traditional bottarga-making methods are combined with modern processing, quality control and packaging techniques, while preserving the authentic character of this Greek speciality.
The bottarga is made from carefully selected grey mullet roe (Mugil cephalus). The roe sacs are gently salted before undergoing a carefully controlled maturation and dehydration process, allowing their distinctive texture and rich aromas to develop.
The defining feature of this traditional version is its protective layer of wax, which helps preserve the bottarga while protecting its natural flavour and qualities.
It has a firm yet delicate texture, with marine, briny and subtly salty notes. Ideally served in thin slices, it can be enjoyed on its own or with a drizzle of olive oil and a few drops of lemon. It is also an excellent accompaniment to pasta, salads, fish and seafood.
With this traditional bottarga, STEFOS showcases its expertise through careful selection of the raw material, respect for traditional preparation methods and controlled maturation, preserving the gastronomic heritage of the Messolonghi-Etoliko Lagoon.
