As it own, the roe is very salty due to the conservatives they add to cure it. Curing is done in stages: First they place the raw roe into a sugar-salt brime overnight to give some flavour and dissolve some of the external impurities. Then they dip it into pure salt for several days even weeks to absorb all or most of the moisture before blending it into a powdery form.
The starchy base may consist of bread or potatoes or a combination of both, while most common additional ingredients include lemon, onion, garlic and sometimes fresh herbs.
While many recipes contain same herbs and spices to maintain a more traditional taste, many restaurants or brands keep their recipes a close guarded secret.
Using only the finest ingredients, our homemade recipe has been untouched for the past 20 years.
Have you tried our tarama?:)