Tarama - Australian Caviar

Karasumi Australian Tarama (100g)

Indulge in the rich, savory luxury of Karasumi Australian Tarama, a premium delicacy crafted right here in Australia from wild-caught mullet roe. Inspired by Mediterranean traditions and refined with Japanese precision, this 100g cured fish roe delivers an intense burst of umami, natural oceanic salinity, and a silky, melt-in-your-mouth richness.

Ideal for whipping into authentic Greek Taramasalata, grating over handmade pasta, or shaving paper-thin over toasted artisan sourdough with cold butter, Karasumi Australian Tarama elevates everyday meals into a gourmet seafood experience.

Key Benefits & Culinary Uses

• 100% Australian Sourced: Crafted from wild-caught Australian mullet roe (Mugil cephalus), gently salted and naturally air-cured to perfection.

• Pure Umami Bomb: Concentrated, savory, and rich in natural sea salt and seafood depth.

• Essential Taramasalata Base: Provides the authentic salted roe foundation for fluffy, traditional Greek taramasalata dip.

• Gourmet Finishing Ingredient: Grate like bottarga over pasta, risotto, scrambled eggs, crostini, or carpaccio.

Frequently Asked Questions (Google's Top Searches)

What is Australian Tarama (Karasumi)?

Tarama refers to salted and cured fish roe (traditionally mullet or cod roe) used in Mediterranean and Middle Eastern cuisines. Karasumi is the traditional Japanese name for salted, air-dried mullet roe, identical to Italian Bottarga. Australian Tarama combines these world-class curing traditions using wild-caught, sustainably harvested Australian sea mullet roe.

What does Karasumi Tarama taste like?

It has a deep, concentrated seafood flavor that is rich, salty, and packed with umami. The texture is dense yet pliable, melting smoothly on the palate with a clean, ocean-fresh finish rather than an overly "fishy" taste.

How do you use Karasumi Australian Tarama in cooking?

• Traditional Taramasalata Dip: Blend with soaked crusty bread or boiled potatoes, extra virgin olive oil, garlic, and fresh lemon juice for an authentic Greek dip.

• Pasta & Seafood Dishes: Microplane or finely grate over warm spaghetti aglio e olio, seafood risotto, or buttered noodles.

• Gourmet Canapés: Slice ultra-thin and serve over toasted brioche or sourdough spread with unsalted cultured butter and a lemon squeeze.

What is the difference between Tarama and Taramasalata?

Tarama is the pure, concentrated salted fish roe itself. Taramasalata is the finished dip created by whipping pure tarama roe together with bread or potato, lemon juice, garlic, and olive oil.

How should Karasumi Tarama be stored?

Keep refrigerated. Once opened, wrap tightly in food wrap or store in an airtight container in the fridge to prevent it from drying out. Consume within 2 to 3 weeks of opening for optimal flavor and texture.