This sea urchin by the masters at Cambados comes exclusively from the Galician Rias and is an increasingly coveted delicacy. Its laborious production consists of extracting the whole roe (caviar) and cleaning them extremely delicately. It can be enjoyed on its own without any condiments to not alter its exquisite taste, smell, or texture.
Sometimes a misunderstood product in the world of tinned fish, due to the fact the popularity of sea urchin roe as sushi. You should not expect the same texture experience from a tinned product as you would from a raw, fresh product–of any kind. Intensely flavoured and much firmer when tinned than when raw, these can be consumed straight from the tin (a squeeze of lemon is a lovely addition), but our favorite way to consume these is to make a compound butter from them and use that roe butter as a spread on toasted slices of rustic bread, or as a finishing butter over roasted vegetables, or even as a sauce for a pasta with enough texture to hold onto bits and pieces.
