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Taramas

Caviar House selects for you the artisanal French Prunier taramas, made from rigorously chosen ingredients. Tarama is a traditional preparation based on smoked cod roe, of which our recipes contain at least 25%, with no added colouring.

You will find a smooth, creamy texture, a delicate flavour and a balance between briny freshness and melting richness. It is this precision that makes tarama an aperitif classic.

To vary the pleasures, our range comes in four recipes, from plain tarama to bottarga tarama, by way of crab and truffle. Each recipe strikes a different balance between the classic base and a signature ingredient.

Served on a warm blini or a slice of toasted bread, our taramas bring an instantly festive touch to every aperitif.

Taramas
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Finding the tarama that is right for you

Our selection brings together four complementary recipes. The plain Tarama sets the classic base, with 25% smoked cod roe, a smooth texture and a delicate flavour. The crab Tarama adds 15% crab meat for a fresher, more refined taste. The truffle Tarama enriches the base with 5% summer truffles, in a fragrant union of land and sea. As for the bottarga Tarama, it incorporates 5% bottarga (salted, pressed and dried mullet roe) for an intense briny flavour.

3 products
Truffle tarama

Truffle tarama

Truffle tarama is our most refined variation. To the base of smo...

• PRUNIER •

1
from €10.00
Crab tarama

Crab tarama

Crab tarama is a signature variation on the traditional recipe, ...

• PRUNIER •

1
from €9.00
Plain tarama

Plain tarama

Caviar House plain tarama is made in France according to our art...

• CAVIAR HOUSE •

1
from €8.00

FAQ: our expert answers your questions

What is bottarga?
Bottarga is an age-old Mediterranean speciality, made of salted, pressed and dried mullet roe. Sometimes nicknamed the Mediterranean caviar, it develops an intense, concentrated briny flavour. In our bottarga Tarama, 5% bottarga enriches the base of smoked cod roe to bring a deeper expression of brininess, without masking the smooth texture characteristic of tarama.
How should tarama be served?
Taramas are best enjoyed chilled, taken out of the refrigerator a few minutes before serving. A mouthful on a warm blini, a slice of toasted bread or a cracker brings out the smooth texture. For a refined starter, a quenelle of tarama set on a chicory leaf or a slice of potato is sure to impress. A few pink peppercorns or a little dill can complete the presentation.
How much tarama should you allow per person?
Allow around 20 to 30 g of tarama per person as an aperitif, that is four to five mouthfuls on blinis or crackers. A jar is therefore enough for four to six guests as an aperitif. For a more generous starter, allow 50 to 60 g per person, as a quenelle or in a verrine.
Which drink pairs well with tarama?
A dry, mineral white wine such as Chablis or Sancerre pairs particularly well with the smooth texture and the marine notes of tarama. A brut champagne extends the finesse, especially with the crab or truffle tarama. For the bottarga tarama, which is more intense, a more aromatic white wine (Sauvignon, Riesling) can also echo the concentrated marine palette.

Tarama, a Mediterranean classic reimagined

Tarama has its origins in the cuisines of the Mediterranean, notably Greek and Turkish, where it long accompanied mezze and aperitifs. Made with fish roe (carp or mullet originally, cod today), it crossed borders to become one of the classics of the French aperitif. Our partner house carries this tradition forward in France, in an artisanal recipe that puts the quality of the raw ingredient first.

At the heart of the recipe, smoked cod roe brings its marine signature. The light smoking gives the roe its aromatic depth, while the smooth texture comes from a carefully made emulsion. With no colouring and no artifice, Prunier tarama relies on purity of taste and simplicity of preparation. As an aperitif mouthful or a refined starter, it proves that a great classic always gains from being well made.

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