(Αυγοτάραχο Μεσολογγίου)
This exceptional Greek delicacy, which was first referenced in writing in 1668, is made from whole roe of the gray mullet. The fish are caught in the shallow waters of the lagoons of Messolongi-Etolikos, Kleisova and Bouka between the estuaries of the Aheloos and Evinos rivers in western Greece. The production of this so-called 'Greek caviar' takes time – once the fish are caught, the roe is gently removed, dried in their membranes, and then salted before they are separated and put into brine.
Once they become pale and flat, they are hung to dry for several months. When ready, they are encased in beeswax to naturally protect their unique flavor. Avgotaracho Messolongiou is an highly nutritious food with high levels of amino acids, omega-3, and vitamins.
It has a distinct aroma and a slightly salty flavor. This yellow or orange 'caviar' is often included on lists of the most delicious foods in the world. Although there are many ways to enjoy Avgotaracho Messolongiou, the simplest and most delicious is with a drizzle of lemon and extra virgin oil.
It can be served with bread, pasta, or alongside Ouzo and Tsipouro. It can even be served in cocktails – martinis taste even better with Avgotaraho Messolonghiu instead of olives.
