Carp caviar is hard roe from female carp (carpio cyprinos) eggs. Female roe consists of two egg sac like ovaries, enclosed in a fragile membrane, which is also a connecting tissue. Carp eggs are hand selected during processing and must be intact, moist, firm, uniform in color, and have a clean smell.

Processed eggs have been salted and cured in salad dressings in the Mediterranean countries. This product from carp may also be sautéed, poached, and broiled. Roe can also be used in sauces, creamed soups, casseroles, garnishes, or made into specialty products by salting, pickling, or pressing. Carp caviar is a Greek specialty called tarama, and is used as a spread or to make taramosalata, which is a spread on crackers or bread as an hors d’oeuvre or vegetable dip.