Western Greece

The lagoon coast of Aetolia-Acarnania on Greece's Ionian side, centred on the Messolonghi-Etoliko lagoons, home to one of the Mediterranean's most prized seafood traditions. Trikalinos, founded in 1856 in Etoliko, has made avgotaracho, grey-mullet bottarga sealed in beeswax, for five generations; the product carries PDO status as Avgotaracho Messolonghiou. The same house also packs marinated Greek sardine and anchovy fillets. The lagoons and their lunar-timed fish migrations are central to the region's identity.