Comments on: Avgotaraho (plus a recipe)

By: Bait & Switch – Grilled Grey Mullet - Kalofagas - Greek Food & Beyond

Sat, 26 Nov 2011 14:25:21 +0000

[...] – mainly eel, sea bream, mullet and the highly valued mullet roe which goes towards making “avgotaraho”…or better known as bottarga (Italian). The roe of the mullet are removed then heavily salted [...]

By: Maryann

Maryann — Thu, 28 Jan 2010 20:53:59 +0000

Very nice!!

By: lisaiscooking

lisaiscooking — Wed, 27 Jan 2010 21:49:06 +0000

I’ve been wanting to try bottarga for the longest time. I’m glad to learn the Greek name for it too. Your pasta looks fantastic!

By: Choosy Beggar Tina

Choosy Beggar Tina — Tue, 26 Jan 2010 00:10:07 +0000

Lovely bottarga dish, Peter! And hey – in terms of the food trends quip, at least I know you read our blog ;)

By: maria

maria — Mon, 25 Jan 2010 15:50:53 +0000

I could really use one of those canapes right now … my stomach is rumbling and this has only made it worse! Great post Peter, loved reading about avgotaraho as it can definitely use more culinary attention!