What is
TARAMA & BOTARGA, CAROB BREAD?

A traditional Mediterranean dish featuring tarama, a creamy dip made from salted fish roe, often cod or carp, served alongside botarga, which is cured fish roe. This dish is typically accompanied by slices of carob bread, known for its slightly sweet and earthy flavor, providing a perfect contrast to the salty and rich tarama and botarga.

Origins & History

Tarama is a staple in Greek and Middle Eastern cuisines, with roots in ancient practices of fish preservation. Botarga, particularly popular in Mediterranean regions, has its origins in the Spanish and Italian cuisines, where fish roe is salted and dried. Carob bread, made from the pods of the carob tree that grows in the Mediterranean region, has been consumed for centuries as a healthful bread alternative.

Taste & Texture

The dish is characterized by a rich, salty flavor from the tarama and botarga, complemented by the earthy sweetness of the carob bread, which adds depth to each bite.

Ingredients

Tarama

A paste made from salted fish roe, blended with olive oil and lemon juice, creating a creamy and flavorful dip.

Botarga

Cured fish roe, usually from mullet, which has a firm texture and a strong, briny taste.

Carob Bread

A type of bread made from carob flour, offering a unique sweetness and a dense texture.

This item may contain the following allergens:

Fish

Gluten