Sea urchin roe, a delicacy to discover

Have you ever tasted sea urchin roe?
This common product in the Cantabrian tascas, still not very frequent in our tables, is used more and more in the recipes of the best restaurants.

The sea urchin in Spain

Sea urchin roe is a real delicacy in the North of Spain where it is consumed fresh as a winter appetizer.
In some areas of Catalonia it is also a highly appreciated product.
However, in the rest of Spain it is still largely unknown.
Sea urchins or echinoids are known in each area by a different local name.
In Asturias and the Basque Country they are called oricios, in Galicia ourizos, and in Catalonia they are known as garoinas or garotas.
They can be eaten raw or with a very light cooking, which helps to open them and to qualify their flavor.
In the mouth they stand out for their intense sea flavor, with powerful hints of salt and marine iodine, which allows us to enjoy a very delicate bite, with a peculiar texture where the roe is clearly noticeable.
The pity is that this fresh product must be consumed immediately, and is only available a few weeks a year, from January to March when it is caught.
For this reason, we are happy to see more and more canneries packaging the roe or urchin yolk and allowing us to enjoy it all year round.

As a curiosity, the main consumers of sea urchin roe in the world are not the Spanish, but Italy, Portugal and Japan, where they are commonly used both fresh and canned.

Sea urchin capture

The urchin is captured both in shallow areas and in the open sea.
In the first case, they are captured one by one using hooks that allow the urchin to be detached from the substrate without damaging it.
The capture in deep waters up to 30 m is done with diving equipment and always by hand.
Harvesting takes place during the winter months, and they are mainly destined for local fresh consumption, although they are increasingly used for canning.

The most appreciated sea urchins are found in the Atlantic, Cantabrian, and also in the Mediterranean, specifically in the Costa Brava, the Baix Empordà.
In all these areas they are an attractive product, for which gastronomic days are held with the sea urchin as the protagonist.

Canned sea urchin roe

After the laborious capture, the selected fresh sea urchin arrives at the cannery.
Its elaboration is not at all simple.
As it is a very delicate product, the whole process of extracting the roe or yolks and packaging is done by hand, thus preventing the roe from breaking.

Canned sea urchin roe is made in its natural state, to offer its most potent flavor.
Although we can also find other preparations such as pates, less refined but just as powerful.

Best canned sea urchin roe

Sea urchin roe or caviar has become a gourmet preserve highly appreciated by the best chefs in the world.
At Casa Ballester we have selected the best sea urchin roe preserves from our favorite national brands for the most demanding palates: