Sea urchin roe/caviar, Los Peperetes

You`ll be amazed the first time you try them! Sea urchin roe is highly prized as a special delicacy in Galicia. With a delicate taste of the sea, the aroma and texture are surprising. They are increasingly being used by chefs in fine cuisine. The best time of year for harvesting is January to March. This is followed by a very complex and careful process with 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 can with a few drops of lemon. From the Los Peperetes factory in Galicia come top-quality seafood preserves. The owners, Jesus Lorenzo and his wife Dona Paz, originally began canning these little delicacies in their popular restaurant, Los Peperetes.