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Examples
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Small; often salted; pressed and dried for bottarga Italy: bottarga, Greece: tarama; Japan: karasumi
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Small; often salted; pressed and dried for bottarga Italy: bottarga, Greece: tarama; Japan: karasumi
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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You also find wonderful versions of it in the Middle East and Japan, where it is called batrakh and karasumi respectively.
Telegraph.co.uk - Telegraph online, Daily Telegraph and Sunday Telegraph Stevie Parle 2012
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