Carp Roe Caviar - Tarama (krinos), 10oz

Your need this ingredient to make great taramosalata. Other ingredients that I use are: high quality extra virgin olive oil, raw garlic, fresh dill, freshly ground black pepper, LOTS of freshly squeezed lemon juice to offset the saltiness of the tarama and add a shot of bright citrus flavor, and some bread crumbs to thicken it up. After everything is combined in a food processor, those ingredients deliver an intensely flavored, salty, zesty spread. I just put it on some crusty bread with some thinly slice scallions on top. The flavor is "in your face" but it is balanced. I cannot imagine eating tarama straight out of the jar. Pre-made taramosalata is available but it is a poor substitute. You get canola oil instead of extra virgin olive oil, some additives you don't need if you make it yourself, and no fresh garlic or fresh herbs.

I love tarama, i’ve had it before. It is delicious on the slice of bread and butter. I splurged a little to enjoy the flavor of the past. Not a chance. The item was sent with no cooling element, it was in a box wrapped in one layer of a bubble wrap. The jar was warm upon arrival! Tarama smelled ok, i had to refrigerated it first, but when I’ve tried it - it was salty, no flavor, pure salt and so bitter ( bitter taste appears when salty roe was frozen and then unfrozen and was placed in a warm temperature for a while). I could not return or exchange the item. Here goes my attempt to enjoy not osetra caviar, not even salmon roe, but pretty pricy carp roe caviar.

I bought two jars. One arrived intact, and the product was good. The other had its cap knocked open and the color of the taramas turned from pink to grey.

If you're into salty and fishy foods, (which I am) this caviar is for you. If you're not, save your money. Caviar is an acquired taste. Don't expect beluga: this is poor-man's caviar, thus the price. Enjoy!

I Liked this "Grek caviar", though pretty salty so I had to add a lot of bread crumbs soaked in water and "squeezed"), complemented by olive oil and lemon juice. It reminde dme of the taramosalata made my my mom in Eastern Europe. PROS: GREAT TASTE and it makes about one big bowl of taramosalata (ABOUT 3 TIMES THE SIZE OF THE JAR). Cons: if you don't like salted stuff, then it is not for you. Also, shipping costs more than the product itself (!), but I could not find it in stores when I needed it.. If I will combine it with smth else, so that the shipping would be not so terribly expensive, I may be ordering more in the future.

This is a delectable product when made into fish roe salad of my childhood. Great product! Looking forward to ordering more.

I just moved to Austin, Texas and wanted a jar of tarama for a party and didn't have time to search for a store which sold it so I ordered from Amazon although the price was.over three times what I paid in any of several New York stores. It came on time but was not usable. The roe, which is usually quite oily and separate had hardened in a solid dry mass. It must have been sitting on the grocer's shelf for well over a year. When i tried to make taramaslata in the usual way it was far too dry to incorporate the oil and I was left with a salty inedible mess. I even tried using an electric blender (which I feel destroys the texture) but the stale tarama just would not absorb the oil. Next time I'll wait to find a reputable seller.

These are cured fish eggs. It is very different from actual caviar. It’s a salty and pasty spread. Not what I was expecting but perhaps exactly what it’s supposed to be.