If you haven’t tried it yet, don’t miss out.
Its consumption is traditional in the north of Spain and it is more and more used by haute cuisine chefs. You will be surprised by its sea flavour, aroma and smooth texture.
It requires a very laborious and careful process with the roe being extracted by hand and always in the right season, between January and March, to guarantee the best flavour.
We suggest trying it on toast, scrambled or straight from the tin, with a few drops of lemon juice.