Which seafood is traditionally the defining ingredient of Greek taramasalata?

Cured fish roe is the defining ingredient of Greek taramasalata.

Taramasalata is a creamy Greek and broader eastern Mediterranean dip made from tarama, the salted and cured roe of fish. The roe is blended with ingredients such as bread or potato, olive oil, lemon juice and sometimes garlic until smooth.

The word tarama refers to the cured roe itself, while taramasalata means a salad or preparation made with it. Traditional roe may come from carp, cod or other fish, depending on local availability and the recipe.

Bright pink versions are common in shops and restaurants, but natural taramasalata is often pale beige or off-white. Strong artificial coloring is therefore not evidence of authenticity. The dip is especially associated with mezze and is often served during Greek fasting periods because it contains no meat.