The sea urchin comes from the markets of Fisterra, O Grove and Aguiño, whose extraction from the sea by diving is carried out in winter and at the beginning of spring. The way to process it is to open it and once the gonads, or roe, have been extracted, they are washed and selected.
Its consumption is traditional in the north of Spain and it is increasingly used by the great chefs of new and haute cuisine.
It surprises its flavor of the sea, its aroma and the softness of its texture. It requires a very laborious and careful production, with the extraction of the roe naturally and always in its proper season to guarantee the best flavor. Use as a pâté on toast with seasonings such as cheese or butter. In the kitchen to prepare multiple dishes such as scrambled eggs and tortillas or in fish and shellfish paellas.