Taramosalata

I come from a country that eats ikura (salmon roe), but I still find this paste amazing. What looks like pink confectionery icing is actually a blend of carp roe and potatoes, called taramosalata. Contrary to its vivid appearance, this particular product doesn't contain food coloring.

Greek food is hardly a presence in Japan's eateries so I'd be curious to see how this would go over. Would people feel strange eating carp, (koi in Japanese) a fish that is considered largely ornamental?