Tarama has its origins in the cuisines of the Mediterranean, notably Greek and Turkish, where it long accompanied mezze and aperitifs. Made with fish roe (carp or mullet originally, cod today), it crossed borders to become one of the classics of the French aperitif. Our partner house carries this tradition forward in France, in an artisanal recipe that puts the quality of the raw ingredient first.
At the heart of the recipe, smoked cod roe brings its marine signature. The light smoking gives the roe its aromatic depth, while the smooth texture comes from a carefully made emulsion. With no colouring and no artifice, Prunier tarama relies on purity of taste and simplicity of preparation. As an aperitif mouthful or a refined starter, it proves that a great classic always gains from being well made.
