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Taromosalata is a dip, the most important
component of which is fish roe (fish eggs). It is served cold and is one of the
6-10 things found on a typical mixed starter plate in Crete.
The meze (starter) taromosalata contains fish
roes (mostly harvested from cod), garlic, olive oil, lemon juice, eggs and
onion. The colour of the taramosalata is normally pink, sometimes beige or
yellowish. The colour depends on the roes, but bear in mind that nowadays
taramosalata sold in supermarkets is often artificially coloured to a lurid
bright-pink in order to look more expensive.
Many tourists hesitate when it comes to eating fish eggs. This is a mistake,
since taramosalata tastes great and not overpoweringly of fish. Fresh
taramosalata in a good Cretan taverna is much better than the cheap mush sold in
supermarkets in plastic containers. It should be served chilled.
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