Preparation info
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    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Tarama is the salted, dried roe, traditionally from the grey mullet, but now usually from cod or carp. Tarama is best known as the main ingredient of taramasalata, this creamy dip, popular in Greek and Turkish meze. Shop-bought taramasalata is usually bright pink, as it has usually been dyed. Your home-made version will only have a hint of colour, but the pinkness will depend on the type of roe you buy. Tarama is available from most delicatessens and fishmongers and also Greek food stores.<