Description 

It is a product whose use has experienced a considerable boom, highlighting its increasing presence in the new kitchen. 

The hedgehog comes from the Fisterra, O Grove and Aguiño fish markets. It is extracted from the sea by diving during January, February, March and April. The way to process it is to open it and once the gonads (roe) are extracted, they are washed and selected. 

If you haven't tried it yet, don't stop doing it! Its consumption is traditional in the north of Spain and it is increasingly used by great chefs in haute cuisine. 

You will be surprised by its sea flavor, its aroma and the softness of its texture. It requires very laborious and careful production, with the extraction of the eggs naturally and always in the appropriate season, between January and March, to guarantee the best flavor. 

Use as a pâté on toast with condiments such as cheese or butter. In cooking for making multiple dishes such as scrambled eggs and omelettes or in fish and seafood paellas. 

Information of interest 

Denomination Hedgehog Caviar 

Net quantity 120 g 

Drained net weight 95 g 

Place of origin of the food D.O. Galician Estuary Fishing