Salted, pressed and dried mullet roe, a typical species along the coasts of southeast Spain. Mullet is distinguished by its elongated cylindrical fusiform body, completely covered by large scales and growing to a length of up to 60 cm, although occasionally specimens are found of up to 1 m in length and 2 kg in weight.
As this is a salted product there is a predominance of salty notes.
The color of the prepared roe varies between gold and grayish black, depending on the number of hours of sunlight during the drying process. The roe are usually presented in a flattened shape, forming a type of elongated cake, although this product is sometimes also found as loose caviar in glass jars. It has a strong taste and smell.
Production / Processing method
The traditional method for drying the roe begins by salting the eggs for three hours as soon as they are removed from the belly of the fish, by placing them on a salt base and covering them with more salt. They are then washed and pressed on boards to extract any blood remaining in the roe, and this also ensures that the pieces are similar in shape. Finally they are dried, alternating sun and shade, airing them well in order to improve the drying process.
Geography / Relief and climate
The natural habitat of the mullet is the warm waters in temperate and tropical areas of the planet. The Mediterranean Sea is one of these areas and the Spanish coasts, particularly from Catalonia to Murcia, offer the ideal conditions for this species to breed and reproduce.
The natural habitat of the mullet is the warm waters in temperate and tropical areas of the planet.