We collect roe eggs from two famous wetlands in Greece. The Massoligi and the Amvrakikos wetland. Those are the most important wetlands in the country. In both lagoons there is a big variety of fish such as breams, flounders sea basses, but the maim fish is Kefalos (chub).
The eggs of Female Kefalos which is called Bafa are used to make the Famous Greek Bottarga which have unique attributes and taste. This is due to the texture of lagoon waters that makes the eggs extremely delicious.
While the whole process of production is based on the same knowledge and techniques used by fishermen in the region for hundreds of years. It is purely natural without preservatives, with high nutritional value and a pleasant long-lasting aftertaste.
It constitutes a rich source of omega-3 fatty acids, which reinforce body health by acting positively on the cardiovascular system and by strengthening the immune system. Bottaga coating is 100% beeswax. The roe is served in thin slices after removing the protective wax. It is a very nutritious product and a fine appetizer.