Premium Crystallized Marine Fleur de Sel Sea Salt, Afrina — 3.5 oz (100 g) metal tin, by Trikalinos, from Greece.

Trikalinos began in 1856 as a family-run producer of Grey Mullet Bottarga, also known as Avgotaraho, in Etoliko, Greece, and has grown into a globally recognized brand known for its premium seafood products. Over the years, the company expanded its offerings to include Bottarga Powder, Fleur de Sel, Sea Salt, Bottarga Breeze, and more, combining traditional methods with modern innovation. Trikalinos products have earned international acclaim for their quality and taste, praised by top chefs and gourmet institutions worldwide.

These iconic Greek Fleur de Sel flakes from Trikalinos offer a refined tasting experience. Delicately harvested by hand from the shimmering surface of salt pans in the historic Etoliko–Mesolonghi Lagoon in Greece using traditional methods, they remain completely unprocessed. This preserves the salt’s exceptional purity, fine mineral balance, gentle salinity, and delicate texture. When tasted, the sea salt’s crystals dissolve slowly and cleanly on the tongue, releasing a mild, nuanced flavor that enhances dishes without overpowering them.

Ideal as a finishing salt, Trikalinos' marine Fleur de Sel brings elegance, depth, and a touch of natural brilliance to any plate. Whether used in savory preparations or creative desserts, it offers a versatile culinary experience rooted in the historic traditions of the Mediterranean and Ionian seas. For the best experience, enjoy it:

• Sprinkled over grilled fish or seafood: to enhance delicate ocean flavors with subtle salinity.
• On gourmet salads or raw vegetables: where it brings a subtle crunch and clean finish.
• As a final touch on meats or eggs: to highlight savory elements without masking them.
• Over artisanal breads with olive oil: for a rustic yet refined tasting experience.
• In desserts like dark chocolate, caramel, or crème brûlée: where a pinch of salt creates contrast and complexity.

Bruschetta With Avgotaraho

This refined Mediterranean bruschetta brings together the delicate umami of avgotaraho (bottarga) with the freshness of celery and the natural sweetness of cherry tomatoes. The lemon juice and olive oil vinaigrette adds brightness, while Trikalinos Fleur de Sel enhances each layer with a subtle saline crunch. Served on a rustic dark bread, this appetizer is the perfect balance of countryside and coast—simple, elegant, and full of character.

Ingredients:

• 15 slices of bottarga (avgotaraho)
• 3/4 cup of celery
• 15 medium-sized cherry tomatoes
• 2 tablespoons of olive oil
• 1 teaspoon of freshly ground pepper
• Juice of 1 lemon
• 4 slices of dark bread
• 1 pinch of Trikalinos Fleur de Sel

Instructions:

• (1) Finely chop the celery and cherry tomatoes.
• (2) Mix the chopped vegetables with freshly ground pepper, olive oil, and lemon juice.
• (3) Divide the mixture evenly over 4 slices of bread.
• (4) Cut the bottarga into thin slices and place them on top of the vegetable mixture.
• (5) Sprinkle Trikalinos' Fleur de Sel over the bottarga and drizzle with a few drops of olive oil.