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Premium Delicacies from theGreex is supplied across the full commercial spectrum, from supermarket retail to foodservice and industrial use.

What is Avgotaraho Messolonghiou (Greek bottarga) and why is it PDO protected?

Avgotaraho Messolonghiou is cured grey-mullet roe from the Messolonghi lagoon, coated in natural beeswax and matured for weeks. PDO status under EU Regulation 1151/2012 restricts production to that lagoon and to traditional artisanal methods, protecting one of Greece's most distinctive fine-dining products.

How much bottarga is available in a typical production season and what are lead times?

Annual production of PDO Avgotaraho Messolonghiou is measured in a few tonnes only. We work on allocations from August, once the harvest is landed. Grated bottarga in jars from other Greek producers is available year-round for restaurants and gourmet retail with normal 3–6 week lead times.

In what formats do you supply marinated anchovies and sardines?

Marinated anchovies (gavros): PET or glass trays 100 g, 200 g and 500 g, and 1 kg foodservice tubs. Marinated sardines: 200 g and 500 g trays. Smoked trout fillets: vacuum packs of 100 g and 250 g. All are chilled products at 0–4°C with 60–90 days shelf life.

Do you supply Greek fleur de sel and how is it different from standard sea salt?

Fleur de Sel from Messolonghi is harvested by hand from the surface of shallow salt pans on hot summer days. Crystals are thin and delicate, dissolving instantly on food. It is a finishing salt, not a cooking salt, sold in 90–200 g gift-format jars and small ceramic pots for fine-dining supply.

Do you offer smoked and herb-infused sea salts for restaurant and retail use?

Yes. Sea salt smoked over Greek beechwood for grilled meats and fish. Herb-infused blends with wild oregano, thyme and rosemary from Crete for Mediterranean menus. Both are hand-blended in small batches in Greece and packed in glass tubes 60–150 g for retail, and 500 g pouches for kitchens.

How do you preserve chilled delicacies during international transport?

Chilled marinated fish moves in +2°C reefer with dual data-loggers, on sailings selected so at least 65% of shelf life remains at destination. For markets beyond four weeks of transit we prefer air freight in insulated pallets, or switch to vacuum-packed variants where the recipe allows.

Which delicacies work best for premium gifting and hospitality programmes?

Wax-coated bottarga in wooden gift boxes, fleur de sel in ceramic pots, small-batch smoked salt tubes, and marinated anchovies in decorative glass jars. Co-branded gift assortments starting at around 300 units per configuration are produced for corporate gifting and hotel amenity programmes.

Do you handle US FDA prior notice and EU import formalities for chilled fish?

Yes. FDA prior notice, HACCP Seafood documentation and the CATCH certificate for wild-caught species are prepared where required. EU shipments include the intra-community health certificate and species and origin declarations under the IUU regulation.

What minimum order quantities apply to small-batch premium delicacies?

Because production volumes are naturally limited, MOQs are set per SKU and per season. For most delicacies we can accept case-level orders as part of a wider consolidated shipment, with allocation confirmed at the time of forecast rather than at random.