Salted ling roe

This roe comes from the ling (Molva molva), a fish whose roe undergoes a traditional curing process that enhances its texture and naturally concentrates its flavor.

Its production follows a traditional method dating back over two thousand years, introduced to our shores by civilizations such as the Phoenicians, Greeks, and Romans. This process combines salting with salt from the San Pedro del Pinatar salt flats, followed by controlled washing and drying, resulting in a product crafted with meticulous attention to detail. Furthermore, these roe bear the MSC blue label, guaranteeing that they come from certified sustainable fishing.

In cooking, ling roe stands out for its slightly creamy texture and its briny notes, which impart that characteristic taste of the sea. Its intensity strikes a very interesting balance: milder than tuna roe, but more pronounced than mullet roe, making it a very versatile option that's easy to incorporate into different dishes.

Una de las formas más tradicionales de disfrutarla es en rodajas finas, formando parte de tablas de salazones junto a mojama de atún y otras huevas, acompañadas de almendra marcona frita, brotes de legumbres y un chorrito de un buen aceite. También funciona muy bien en ensaladas, tostas o aperitivos, aportando un matiz diferente sin resultar excesivo.

Cod roe is an excellent choice for those who want to discover a product with history, a balanced flavor, and multiple culinary possibilities. A gourmet option that works well in both appetizers and more elaborate dishes.