Taramas on Clean Monday

Taramas is the word that is NOT Greek as you will read on most websites. The word taramas is of Turkish origin and comes from the word tarama (tarama) which means fish eggs. from red caviar (egg) that comes from cod or carp and which - like its cousins, black caviar and tuna roe - is considered one of the finest types of roe.

  - Two types of tarama are available in the market. The white one and the one with the deep pink color. The white tarama is considered superior in quality. Rosé first appeared on the market in the 1950s, largely due to a marketing gimmick, as producers somehow believed that a colored brew was more appealing than the tasteless white brews. In short, they started adding pigments. The success must have been lightning fast since, since then, rosacea is also the most common tarama.

- There are two basic traditional recipes with tarama. The best known is taramosalata. This rich spread is considered the alpha and omega of the Lenten table. Essentially, taramosalata is a creamy, puréed roe spread that has been pounded (preferably in a mortar) with boiled and peeled potatoes or bread. Then, alternately add olive oil and lemon juice to the mixture, according to the required dosage. Usually, taramosalata made with potato is creamier but die-hards of the tradition insist that the only acceptable base is bread.