Tarama comes from cod roe that are put in brine as soon as they are harvested and preserve the freshness of the sea.
Taramas is a food rich in tradition, at home in many countries in the world. It became well known as tarama or taramosalata in Central and Western Europe through the Greek cuisine.
There are many recipes for tarama, which vary especially in the type and quality of the roe and of the other ingredients used.
The overall quality of tarama depends greatly on the quality of the roe.
Many products are manufactured from concentrated, preserved fish roe paste and some products contain a high percentage of additives such as bread or potatoes, which significantly reduce the amount of carp roe per serving.