Sea urchin roe/caviar, Los Peperetes

As soon as you try these for the first time, you will be amazed! Sea urchin roe is a very popular delicacy in Galicia. Delicate taste of the sea, the aroma and texture surprise. They are increasingly being used by chefs in fine dining. The best season for harvest is January to March. A very elaborate and meticulous process follows 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 straight from the can with a few drops of lemon. The Los Peperetes factory in Galicia produces top-class canned seafood. The owners Jesus Lorenzo and his Dona Paz originally started out preserving the small delicacies in their popular restaurant Los Peperetes.