If you haven’t tried it yet, don’t miss it. Its consumption is traditional in the north of Spain and is increasingly used by haute cuisine chefs. You will be surprised by its sea flavour, its aroma and the softness of its texture.
It requires a very laborious and careful process with the extraction of the roe 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 can, with a few drops of lemon juice.
