Tarama fish roe dip is usually beige or pale pink in colour when home-made or bright pink when industrially-made. The eggs that are traditionally used are either codfish or mullet fish but obviously these are much harder (and expensive) to find and buy than lumpfish eggs, whether red or black, which readily available in 100 gram jars at any supermarket. I could not resist the urge to use black lumpfish eggs to make my latest tarama, simply out of curiosity and to see and compare the taste and overall aspect. I personally love it, yeah I know, we're not used to eating greyish-black foods but WOW what an effect ! Try this recipe with either red or black fish eggs and i'll let you decide which you prefer… :)