Sea urchin roe / caviar, Los Peperetes

You`ll be amazed the moment you try them! Sea urchin roe is highly prized as a special delicacy in Galicia. Its delicate, briny flavor, aroma, and texture are truly surprising. It`s increasingly being used by chefs in fine dining. The best time for harvesting is from January to March. A very elaborate and meticulous process follows, involving the extraction of the roe by hand to ensure the best flavor. We recommend it on toast, with scrambled eggs and omelets, in risotto, with pasta and mayonnaise, or simply straight from the tin with a few drops of lemon. From the Los Peperetes manufactory in Galicia come top-quality preserved seafood. Owners Jesus Lorenzo and his wife Dona Paz originally started preserving these little delicacies at their popular restaurant, Los Peperetes.