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Healthy Caviar - Avgotaraho
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So far, the gastronomic parameters of Avgotaraho have overshadowed the health benefits gained by its consumption. In recent years, much research has been conducted out in order to scientifically investigate
Avgotaraho’s health benefits. A recent study by the Department of Science and Nutrition of the Harokopio
University in Greece, which was published in the Journal of Agricultural and Food Chemistry (2008),
concluded that Avgotaraho is of significant nutritional value, providing high sums of protein, energy and ‘good’ fat. It contains essential amino acids and significant amounts of ω3 (Omega3), highly unsaturated fatty acids known to play an important role in the prevention of cardiovascular diseases.
The beeswax
provides a natural way
of shielding the product from oxidation while allowing it to keep
its humidity
The evaluation was conducted with a reference unit of 100 g which is widely used for nutritional evaluation, food labeling and food composition tables. The results showed that Avgotaraho has multiple beneficial functions for human health. The daily consumption of 100g would cover 33% of the daily recommended protein intake and almost 20% of the daily fat intake. Foods that are an ‘excellent source’ of a particular nutrient provide 20% or more of the recommended daily value.
Foods that are a good source of a particular nutrient provide between 10% and 20% of the recommended
daily intake.
The consumption of a regular portion of Avgotaraho
infuses the human body with a valuable amount of vitamin A, B, C and E, iron and calcium. For example, a 100 g portion of Avgotaraho covers 27% of the suggested daily requirement of vitamin E. Vitamins E and C are powerful antioxidants that shield us from ageing, cardiovascular diseases, inflammation and more. It is rich in protein and lipids with a healthy lipid profile in terms of ω3 fatty acids, while the antiplatelet activity of its oil indicates a putative antithrombotic potential. It is no wonder that this natural warehouse of vitamins and ω3 fatty acids is recommended to athletes to enhance their
performance and as a standard food for a healthy diet.
Avgotaraho is a pricy gourmet product. At the same time it is incredibly delicious and also great for your health. It is money well-spent since it is a treat not only for the taste buds but also for the body.
The Omega Man
The only Greek company that currently
exports Avgotaraho is Trikalinos Co. It is a family enterprise established by the great grandfathers of today’s owners that started preparing the roe in natural fisheries in 1856. Since 1997,
all manufacturing processes take place at the
Athens facilities, where traditional techniques are conducted under standard procedures that guarantee quality, hygiene and food safety.
Though popular in Greece, much of the production is exported to Europe, USA and Asia.
It is carried by internationally respected firms like Petrossian, Agalma International, Fauchon, Indiar, Caviar Exclusives, Amphora International Limited, and Smyrliadis & Cie Import. In 2005, Trikalinos Co expanded its export activities and acquired import certification from the Japanese Authorities.
In 2007, Trikalinos Avgotaraho was selected for representation by the Rogers Collection,
a brand of Rogers International LLC in the US. The company supplies important stores and restaurants, such as the one owned by well-known chef and food writer, José Andrés.
For more information,
e-mail: www.trikalinos.gr
Lemon Rice Salad
with Avgotaraho
Serves 8 as a side; 4 as a main
Ingredients
2 tablespoons (1 cl) olive oil
2 shallots, finely chopped
1 clove garlic, finely chopped
2 teaspoons (1 cl) grated lemon zest
1 cup (24 cl) basmati rice
2 cups (48 cl) vegetable stock
4 green onions, finely chopped,
including half of the green area
½ cup (12 cl) chopped flat leaf parsley
1/3 seedless cucumber, peeled,
sliced into rounds and quartered
1/3 cup (8 cl) extra virgin olive oil
2 tablespoons (3 cl) lemon juice
Salt and pepper, to taste
½ cup (12 cl) grated Avgotaraho
Preparation
In a deep saucepan, over moderate heat, sauté the shallots and garlic in the olive oil until soft but not brown. Add the lemon zest and stir.
Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bay leaf and bring to a boil. Reduce heat to a simmer, cover and continue to cook until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes then gently fluff with a fork and place in a large bowl to cool completely. Add the green onions, parsley and cucumber. Make a dressing: place the salt (not too much! The Avgotaraho is salty), pepper, lemon juice and olive oil in a bowl and whisk to combine. Mix rice with dressing and then add the Avgotaraho, folding it evenly into the rice.
Serving suggestions
Cut the Avgotaraho into paper-thin slices. Remove the wax from around each piece. Preserve the remaining waxed mullet roe in the refrigerator, covering the
exposed part with plastic wrap. Avgotaraho can be
preserved refrigerated for one year but consumption
is recommended within 10 months.
The Avgotaraho can then be eaten with a squeeze of lemon, a drop of olive oil, or nothing at all. It may also be used in a pasta sauce (crumble it first) or as a super
delicious and rather expensive alternative for the roe used in taramasalata. It is also lovely when added to a fresh arugula salad, as a topping on a cream-based soup,
or used for an unusual omelet filling. One of my personal finger food favorites is a thin slice of Avgotaraho set on top of a slice of cucumber, with a small dollop of yogurt and a sprinkling of chives.
You might also want to try the grated version of Avgotaraho, also available from Trikalinos. It goes well with fish and pasta, or can be a part of various other combinations with salads and vegetables. It is ideal for pizza and boiled eggs, or on high-quality bread toasted with butter.e
