The most intense bite from the sea in our collection of sea urchin caviar

Nothing in a tin tastes as much of the sea as sea urchin roe. It is the most exclusive product of any cannery, made in very short seasons and in very limited quantities, and the one great chefs reach for when they want a hit of pure iodine.

Why it costs what it costs

Each sea urchin yields five tongues of roe, weighing barely a few grams. The spiny shell has to be opened and the roe extracted whole, one by one, without breaking it, because it falls apart if you so much as look at it. It is pure handwork, in a season that lasts only a few months a year and only when the gonad is at its best. None of that can be sped up or automated.

Sea urchin caviar, oricios or roe

They are the same product under different names. In Asturias the sea urchin is called oricio, and that is where eating it has the longest tradition. Sea urchin caviar and sea urchin roe describe the same thing: the animal's gonads, orange in colour and creamy in texture.

What it tastes like

Of iodine, of low tide, of concentrated sea. The texture is unctuous, almost melting, and the flavour has a sweet note at the end that surprises first-time tasters. It is not a neutral product: people love it or they don't, and that is why those who look for it really mean it.

How to serve it

Cool, between 10 and 12 ºC, never warm. On a thin toast, on scrambled eggs, on a boiled potato or straight from the spoon. In cooking, a spoonful in a sauce or a rice dish transforms the whole plate. With a dry sparkling wine or a cold albariño.

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