Salted Mullet Roe

This roe comes from the mullet (Mugil cephalus), a fish whose roe undergoes a traditional curing process that enhances its natural juices and gives it that special character.

Its production follows a traditional method based on salting with salt from the San Pedro del Pinatar salt flats. After this process, the roe is carefully washed and left to dry in a controlled manner, respecting a technique passed down through generations. This care at each stage is reflected in the final result: a balanced product with its own unique character.

Mullet roe is known as the "caviar of the Mediterranean" for its bright flavor, firm texture, and perfectly balanced saltiness. It's not overpowering, allowing it to be enjoyed on its own or alongside other ingredients without losing its prominence. Its quality has been recognized internationally, earning it the Superior Taste Award 2022 in Brussels with two gold stars, one of the most prestigious awards focused on flavor.

En España, es habitual consumirla en rodajas finas acompañadas de almendras fritas o queso fresco, muchas veces junto a una copa de vino blanco. También puede servirse en lonchas o incluso rallada, aportando un toque diferente a platos como tostadas, ensaladas, verduras asadas, arroces o recetas con marisco.

Outside our borders, especially in Asia, it is combined with fruits such as apple or pear, forming part of traditional preparations associated with important celebrations.

Mullet roe is an ideal choice for those looking for a versatile gourmet product with a history, capable of providing a unique flavor in both appetizers and more elaborate dishes.