Description
Traditional Greek tarama made from salted and cured carp roe. It provides a focused, savory roe flavor used for taramosalata and other classic Greek preparations.
Craft & Origin
Tarama is the established Greek method of salting and curing fish roe, most commonly from carp. This process concentrates the roe’s natural depth and makes it stable in the pantry, supporting a long tradition of preserved ingredients across Greek cooking. Its straightforward character is essential for taramosalata and a range of spreads and sauces.
Flavor & Texture
Expect a clear roe flavor with gentle salinity and a smooth texture that blends easily into emulsions or dips.
How to Use
Combine with olive oil, lemon, and bread or potatoes for taramosalata, or mix a spoonful into vinaigrettes, spreads, or warm vegetables.
Technical Details
- Type: Salted, cured carp roe
- Origin: Greece
- Use: Taramosalata, sauces, marinades, dips
- Storage: Refrigerate
- Pairs With: Olive oil, lemon, warm pita, roasted vegetables, grilled seafood
