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Avgotaracho Messolongiou

Raw materials/Variety/Race

The Avgotaracho Messolongiou PDO is a product made of fish eggs originating exclusively from the Mugil cephalus species (the ordinary grey mullet) from the Messolonghi lagoons.

Method of working/Cultivation/Breeding

The grey mullets are fished in the period of reproduction, between August and October, and the ovaries are extracted from the yet intact fish. Inside their membranes the ovaries contain the eggs, which are then accurately washed and salted. After that, they are dried in the air and covered with natural wax, with a quantity equalling approximately 20% of the total weight.

Aspect and Taste

The Avgotaracho Messolongiou PDO is characterised by a homogeneous look of the eggs, covered with natural wax, hard to the touch and without any cracks. The eggs are red, the typical colour of the Mugil cephalus species, and they have a diameter of 0.5-0.9 mm. Its taste is characteristic of fish eggs-pleasant, salty and slightly bitter.

Production Zone

The production area of the Avgotaracho Messolongiou PDO is within the most extensive prefecture of Greece, Aetolia-Acarnania, which has Messolonghi as its capital and which is inside the administrative region of West Greece.


The origins of the Avgotaracho Messolongiou PDO date back to the Byzantine period, when fish egg dishes were considered a delicacy of the typical Mediterranean cuisine.


The Avgotaracho Messolongiou PDO can be kept for many months, but only after the eggs have been salted and covered with wax. It can be enjoyed cut and served with lemon juice and a brushing of parsley, as an exclusive appetizer coupled with champagne.


The product is sold as Avgotaracho Messolongiou PDO. It is marketed in special containers that preserve its organoleptic properties.

Distinctive features

The Avgotaracho Messolongiou PDO is a delicious and extremely delicate product, which characterises the Greek gastronomy of the production area, but which is also wide-spread abroad.

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