Why is Tarama extra aux oeufs de cabillaud fumes classified as processed (NOVA 3) and what specific additives does it contain?

It is placed in NOVA group 3 because the recipe combines natural ingredients such as cod roe, rapeseed oil and salt with added preservatives, but it does not undergo the extensive industrial processing of ultra-processed foods; the only additives listed are sodium acetate (E262) and potassium sorbate (E202), both used as preservatives, and no artificial colorings are present.

How does the salt content of this tarama spread impact a hypertensive or heart-healthy diet?

The spread provides 1.7 g of salt per 100 g, which is lower than the average for similar spreads yet still contributes a notable amount to daily sodium intake, so individuals with high blood pressure should limit portion size to keep total salt consumption within recommended limits.

Is the cod roe in this product a concern for people with fish allergies or for sustainability-focused consumers?

Yes, the primary protein source is cod roe (oeuf de cabillaud), making the product unsuitable for anyone with a fish allergy, but the roe is certified MSC, indicating it comes from a sustainably managed fishery, which meets the expectations of environmentally conscious consumers.

Carrefour • 180 g

Tarama extra aux oeufs de cabillaud fumés

Fish Meat Eggs

Product Insights

Tarama extra aux oeufs de cabillaud fumes is a savory spread made from smoked cod roe, placed in the Fish and seafood PNNS group and sold by Carrefour in 180 g jars. It carries a Nutri-Score of D and falls in NOVA group 3, indicating a processed product with high fat and high salt levels (1.7 g per 100 g) while offering low sugars (1.1 g per 100 g) and a modest protein contribution from the roe. The spread is free of added colorants, uses rapeseed oil instead of palm oil and bears MSC certification for sustainable sourcing, yet it contains common allergens (fish, gluten from breadcrumbs, sulfites) and the preservatives sodium acetate (E262) and potassium sorbate (E202).

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

moderate

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal468 kcal

Fat48 g

Saturated Fat3 g

Carbohydrates2 g

Sugars1.1 g

Comparative Analysis

Compared with the average seafood spread, this tarama contains slightly more sugar (1.1 g vs 0.98 g per 100 g), markedly higher saturated fat (3 g vs 1.32 g), lower salt (1.7 g vs 5.32 g), and roughly three times the energy (approximately 460 kcal vs 149 kcal per 100 g).

Ingredients

Huile de colza, œuf de cabillaud (_poisson_) fumé et salé 40% (œuf de cabillaud (_poisson_) 38% MSC, sel, conservateurs : acétates de sodium, sorbate de potassium), eau, jus de citron concentré (contient _sulfites_), chapelure (farine de _blé_, sel, levure), sucre, concentré de jus de légumes (radis), conservateur : sorbate de potassium.

84%

35%

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