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Plain tarama

Plain tarama

Plain tarama

Traditional tarama with smoked cod roe

Origin : France

Our plain tarama is made according to our French artisanal expertise, from authentic smoked cod roe (25%). Free from colouring, its smooth texture offers a balance between marine freshness and melting creaminess. Ideal on warm blinis, toast or as an accompaniment to a drinks reception.
€8.00 i.e. €88.88/kg

€8.00

Product number: 223127

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Caviar House plain tarama is made in France according to our artisanal expertise, from smoked cod roe (25%). Tarama is one of the emblematic preparations of Mediterranean cuisine, a staple of Greek meze and enjoyed well beyond its native borders. Its smooth texture and delicate profile make it a sure choice for refined aperitifs.

Our version favours the quality of the roe and the mastery of the smoking, for a balanced result with no colouring: the marine richness is present, without tipping into excessive saltiness. The even texture allows for easy use on toasts, blinis or as a topping for canapés.

On a warm blini, with a touch of lemon and dill, plain tarama is one of the essential signatures of carefully prepared aperitifs.

Smoked cod roe (25%), vegetable oil, breadcrumb, lemon juice, salt. No colouring. See label.

Fish, gluten (bread), may contain traces of milk.
Serve chilled on blinis or with a mother-of-pearl spoon. Pair with champagne or vodka.

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FAQ - Our expert answers your questions

What is the origin of tarama?
Tarama is a traditional Greek preparation, made from fish roe (usually cod, sometimes mullet for premium versions, like our bottarga tarama). It is a staple of Greek meze and of aperitifs in the eastern Mediterranean, and its popularity has spread widely across Europe. Our version is made in France, according to recognised artisanal expertise.
Why cod roe?
Cod roe, smoked and worked into an emulsion, gives tarama its characteristic smooth texture. Cod is the species most commonly used for this type of preparation, owing to its availability and its balanced aromatic profile (less briny than mullet bottarga, which makes it a more accessible product).
Does tarama keep for long after opening?
Once opened, keep the tarama in the refrigerator in its resealed packaging, and consume it within 5 days. The presence of oil aids preservation, but the product remains sensitive: reseal it well and avoid cross-contamination with other strong foods.
Can tarama be frozen?
Freezing is not recommended: thawing alters the smooth texture that defines the quality of tarama. Favour consumption within 5 days of opening, or buy a smaller size if you do not plan to finish a large container.

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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Caviar House plain tarama is made in France according to our artisanal expertise, from smoked cod roe (25%). Tarama is one of the emblematic preparations of Mediterranean cuisine, a staple of Greek meze and enjoyed well beyond its native borders. Its smooth texture and delicate profile make it a sure choice for refined aperitifs.

Our version favours the quality of the roe and the mastery of the smoking, for a balanced result with no colouring: the marine richness is present, without tipping into excessive saltiness. The even texture allows for easy use on toasts, blinis or as a topping for canapés.

On a warm blini, with a touch of lemon and dill, plain tarama is one of the essential signatures of carefully prepared aperitifs.

Origin: France

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Accessoires

Large blinis (4 pieces)
Large blinis (4 pieces)

The Caviar House Large Blinis carry forward the tradition of fine Russian gastronomy. The blini, a small leavened pancake made from flour and yeast, has accompanied caviar and salmon roe in the codes of Russian-style service since the nineteenth century. Its soft, lightly airy texture serves as a neutral setting that brings out the aromas of the main product. Our 4-piece format (large blinis) suits seated starters: each pancake holds a spoonful of caviar, a touch of crème fraîche and a classic topping (chives, dill, finely chopped red onion). The serving format lets you present a refined mouthful, in the tradition codified by the great Russian and French tables.

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