Taramas means “salted fish roe” and is just salt-preserved fish egg, usually from carp, but also from cod or pike. It is made using two different types of tarama: white (photo above) and red (photo below).
The white variety is of superior quality, as is apparent from its price. Taramosalata is a simple spread using fish roe which is pureed with the addition of onion, dill, lemon juice and olive oil. It has a delightful taste and smooth texture. There is also the version which potatoes or bread are added to the mix.
