Carp roe crème (Tarama)
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.
But 30 years ago we developed our Taramas with the expectation to produce an exclusive delicacy of the highest quality without compromises. For these reasons we only use the freshest carp roe and the finest rapeseed oil as ingredients. Through our innovative production methods we are able to manufacture a uniquely light and fresh spread that set new quality standards when it was introduced and continues to be a favorite with connoisseurs in many countries.
How to eat
Truth is, when it comes to Greek Traditions there is A LOT to be said. All in all, just keep in mind that Greek Taramosalata is a delicious, appetizing and a bit of addictive dip. Oh, and don’t forget to buy some bread, bread pita bread or chips in it.
Taramas is available in 135 and 340 gram glass jars.
No flavor enhancers
With rapeseed oil
Nutrition facts per 100 g ca.
Energy: 2.498 kJ (607 kcal)
Protein: 3,6 g
Carbohydrate: 1,0 g
Fat: 65,4 g
saturated fatty acids: 5,0 g
monounsaturated fatty acids: 42,5 g
polyunsaturated fatty acids: 17,0 g
of which Omega-3 fatty acids: 4,3 g