Tasty and spicy tarama (fish roe) fritters
Tarama is the roe (tiny, almost microscopic eggs) of either carp, cod or mullet.
There are two types available in Greece: white and pink. White tarama
is undyed and is difficult, if not impossible, to find in the United
States. Pink tarama has had color added to it, a custom that originated
for purely cosmetic reasons several decades ago, as producers surmised
that the coral-pink color was more attractive, hence more saleable, to
consumers. It is this type of tarama, usually available in jars, that is
most often found in the U.S., mainly in Greek or Middle Eastern food
markets. Both types of tarama have similar flavor, which is very rich
and salty.
Tarama is the base for one of Greece’s most famous dips,
taramosalata, which is widely available in Greek restaurants all over
the world. There are many regional recipes and a few contemporary ones
for this famous, fluffy pink dip. It is a classic during Lent.
The most traditional versions of taramosalata need a starch base,
which is usually stale, dampened bread or boiled potatoes. Olive oil and
lemon juice are whipped into the mixture, too. Essentially taramosalata
is an emulsion, like mayonnaise. In Northern Greece, almonds are
sometimes used as the base, or in conjunction with bread. Some cooks add
garlic and/or scallions. Peperoncini peppers are also sometimes added.
Vinegar may be used in place of lemon juice. I know at least one cook
who has experimented by using raw turnip as the base. One of my favorite
recipes for taramosalata is to treat it exacrly as mayonnaise, making
an emulsion without any starch, but with the roe, olive oil, lemon juice
and a little water. Seltzer or carbonated water may be used to help
make the taramosalata fluffy.
The preserved fish roe is also a base for various dishes, mainly
fritters. In Volos and Mt. Pelion, in central Greece, tarama fritters
contain fresh oregano; in Chios and other eastern Aegean islands, home
cooks make a fritter with wild fennel and tarama, called malathropites.
Contemporary chefs are experimenting with the roe as a sauce. One of my
favorite combos is a dollop of taramosalata with delicious Greek bean
soups. It’s great with chick pea soup.
What we need:
5.29 oz tarama (fish roe) white or pink
1 medium-sized dry onion, grated
4 - 5 slices of stale bread, soaked and squeezed well
dill, parsley, spearmint, finely chopped
a little pepper
a little oil (2 -3 3 tbsp)
breadcrumbs (optionally)
flour
oil for frying
1) Soak the tarama in a bowl with
water for 1/4 of an hour. Strain well in a cheesecloth and place it in
another bowl (discard the water).
2) Add the onion, the bread, the dill, the parsley, the spearmint the pepper and knead the mixture.
3) If it is runny add breadcrumbs, 1 -2 tbsp.
4) Knead the mixture and shape into
fritters. Coat with flour and fry on both sides. Remove from the frying
pan and place them on kitchen paper. Serve hot. Bon appétit!
