The starting point for the production of this sea urchin caviar is the selection of the best sea urchins.
 
Sea Urchin Caviar, very popular in France, Japan and Spain (especially on the Cantabrian coast, Catalonia, Cadiz and the Balearic Islands) combines especially well in  scrambled eggs, soups, creams and pastas , although Serrats suggests eating Sea Urchin Caviar just as it is presented in the tin, natural, with its delicious and deep sea flavour.
 
This sea urchin caviar is presented in a 50 gr.  (net weight) tin. In order for the consumer to get the most out of it, sea urchin caviar is accompanied only with  water, salt and lemon . The nutritional value of these sea urchin roes is notable for its proteins (7.8 g per 100 g), a low level of calories and a high contribution of iron and phosphorus. In addition, the consumption of sea urchin caviar provides the body with carbohydrates, sodium and saturated fatty acids.
 
With an incomparable flavour, sea urchin roe provides a deep oceanic aroma:  “There is no seafood that synthesizes the sea in such a perfect way as sea urchins.”