Taramasalata or taramosalata ( el, ταραμοσαλάτα; from 'fish roe' < tr, tarama +
Greek: 'salad' < it, insalata) is a
meze made from ''tarama'', the salted and cured
roe (colloquially referred to as
caviar) of the
cod,
carp
Carp are various species of oily freshwater fish from the family Cyprinidae, a very large group of fish native to Europe and Asia. While carp is consumed in many parts of the world, they are generally considered an invasive species in parts of ...
, or
grey mullet (
bottarga
Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean ...
) mixed with olive oil, lemon juice, and a starchy base of bread or potatoes, or sometimes almonds. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice.
While not traditionally Greek, smoked rather than cured cod's roe is more widely available in some places, and often used.
Bottarga
Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean ...
is usually much more expensive than cod's roe.
Traditionally the dish is made with a
pestle and mortar, giving a slightly grainy texture, but commercial taramasalata is commonly blended to a very smooth paste.
[
Taramasalata is usually served as a '' meze'', often with ouzo, as a spread on bread.]Great Lent
Great Lent, or the Great Fast, (Greek: Μεγάλη Τεσσαρακοστή or Μεγάλη Νηστεία, meaning "Great 40 Days," and "Great Fast," respectively) is the most important fasting season of the church year within many denominat ...
, with onions and lemon.[Susanna Hoffman, Victoria Wise, ''The Olive and the Caper: Adventures in Greek Cooking'', 2004, , p. 43]
Etymology
Borrowed from Greek word ''ταραμάς'' (roe), itself a borrowing from Turkish ''tarama''. Normally, ''tarama'' is the salted roe itself, but sometimes the prepared dish is also called ''tarama''.
Salată de icre
A similar dip or spread, ' ('roe salad' in Romanian) is also common in Romania and Bulgaria (known as , or ), and Israel (where it is known as ''ikra)''. It is made with pike or carp roe, but generally with sunflower or vegetable oil instead of olive oil, sometimes with a thickener like white bread. It is mass-produced and is widely available in grocery shops and supermarkets, as well as being made at home, in which case chopped onions are commonly added. It has a consistency and taste similar to mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar ...
, with the roe taking the place of the egg as protein. The traditional production method of ''salată de icre'' is standardized under the Romanian departmental standard N.I.D. 927-70 N 23 and registered as an EU Traditional Speciality Guaranteed under the name "Salată tradițională cu icre de crap". The roe of this product is for over 50% carp based.
A dip, or (mashed beans), prepared with mashed beans, sunflower oil, garlic and chopped onions, is sometimes called (beans roe).
See also
* List of condiments
* Spread (food)
References
{{Cuisine of Romania
Turkish cuisine
Cypriot cuisine
Greek cuisine
Israeli cuisine
Dips (food)
Meze
Romanian cuisine
Bulgarian cuisine
Roe dishes
Cod dishes