Whipped carp roe with olive oil, lemon and stale bread, the most important cold meze in the Thessaloniki tsipouradiko. Typically pale pink, from white salted carp rather than smoked cod roe.

Tarama, the salted carp roe used in the traditional Thessaloniki version, was sourced from the Macedonian lakes and rivers and from Black Sea imports. The meze survived both the Jewish and Asia Minor food cultures of the city and is now the first plate to arrive at every tsipouradiko, paired with a carafe of cold tsipouro and a basket of bread.

3 editor picks for Taramosalata in Thessaloniki, ranked by editorial score. All Thessaloniki signature dishes · Taramosalata across every city.