It was my great grandfather George
that started this business.
That was the first generation.
Then my grandfather Zafiris followed 
the craft, whose name I take after.
The third generation was my father, 
and the fourth generation is myself.
Until I took over, the Bottarga 
was a dry, salted type of food.
Always preserved in wax.
We started researching
why it has to be salted, 
why it has to be dry,
what these methods have to offer.
We made good use of our scientists, 
the greek universities,
and we made extensive research.
The product that we create is like 
no other in Greece or the whole world.
Its salinity is minimum, because we 
keep the actual sea salt.
Αnd on the inside it is soft, moist, 
not dry or salted
Following published research
and have been presented in 
medical conferences
we have established the health 
benefits of our product.
Which means that for anyone
who uses this product
it is good for their eyesight,
their brain and heart functions,
and aso for the diabetes mellitus.
Right as we speak 30% of our turnover 
comes from our exports.
I believe that in the next period,
I predict about a year 
and a half,
this turnover will reach 50%
and soon our exports will surpass 
the local market turnover.
The most rewarding moment for me was
when the biggest chef of the world,
Ferran Adria
included our product in his book
as one of the 30 best foods 
of the planet.
Some of the most famous chefs and 
restaurants that score the top ten
are using our product, for example 
the Roca brothers who are number one.
I want to stress the fact that in Greece 
we also have amazing chefs,
especially the young generation 
is very creative
This particular product
should be our priority.
We must establish traveling, 
food and our culture
So that we can help our country grow.
I am Zafiris Trikalinos, head of 
Trikalinos Traditional Grey Mullet Bottarga
