Galician sea Urchin

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The taste of the sea in a bite

The Galician Sea Urchin does not require further culinary intervention, as you know, the better the product, the less you have to touch it. Natural or simply cooked, they are a mouthful difficult to forget. Its flavor is intense, between sweet and salty, some define it as iodized with a texture: between soft and creamy, it is also known as Sea Caviar.

Traditionally, most of the sea urchin caught in Galicia was only destined for Asturias, where it was often consumed in cider houses. Nowadays it has been greatly revalued in the market and we can qualify it as a delicatessen and it has an increasing presence in haute cuisine offering multiple possibilities in the preparation and presentation of recipes in the best kitchens of the Spanish haute cuisine.

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