You lift the lid, and before you even see anything, the sea air hits you in the face: salty, briny, alive. Then the small spoon touches the orange flesh, it gives without resistance, and you realize you’ve just opened something rare: here are Portomar’s sea urchin eggs, the Galician sea in an 111 g jar.

First bite, on a piece of toasted, buttered bread: first comes the salt of the sea, bold and clean. Then the texture, creamy, almost melting, disappearing on the tongue before you even have time to chew. And then, it all comes back in waves: that deep, briny flavor, slightly sweet at heart, lingering in your mouth long after. I close my eyes. I’m on a Galician pier, the sun low over the water, a glass of Albariño in hand, and someone beside me simply says: “Don’t talk, eat.”

Imagine a Sunday lunch by the Atlantic, somewhere in northern Spain.
The lighthouse rotates in the distance, the boats return, and on the table there is bread, butter, and a small open jar. No one is in a hurry. You put a little on each slice, you look at each other, you smile. We all know this is no “ordinary” dish. What we call sea urchin eggs are actually the urchin’s gonads, the part that coastal gourmets save for special occasions.

The family behind the jar
This jar comes from Conservas Portomar, in Galicia, in northern Spain, “a land bathed by the sea, magic, and the light of its lighthouses,” in their own words. It was in the Rías that the Pereira family began the adventure in 1955, with a simple idea: artisanal preserves, prepared with natural ingredients, without additives or preservatives, to preserve the essence of traditional cuisine. Portomar belongs to the Armadora Pereira group, based in Vigo, a group that has lived off the sea for over seventy years.

You don’t buy this to…
You don’t buy sea urchin eggs to fill a plate. You buy them for the ritual: open, place, wait a second before tasting. For the silence that follows the first bite. To say to someone “taste this” and watch their face change.

A moment of escape, anywhere in Canada
One January evening, it’s −25 °C outside, night falls at 4:30 p.m., and in your kitchen, in Halifax like in Calgary, Ottawa, or Montreal, you open a small jar. A warm toast, a pat of butter, an orange spoonful. And for one minute, the frosted window disappears: there is the sea, the salt on your skin, and Galicia waiting for you. A little left over? Even better: tomorrow, it will be in the pasta.

How to enjoy them

• On toasted or buttered bread, as an appetizer
• Stirred in at the end of cooking in pasta or seafood risotto
• To enhance a soup, cream soup, or fish sauce

Why our customers love them

• 🇪🇸 A Galician cannery, Conservas Portomar, founded by the Pereira family in 1955
• 🌊 A seafood product presented in brine, in an 111 g format, perfect for sharing
• 🏺 An artisanal preparation, with natural ingredients, without additives or preservatives, according to Portomar
• 🍞 Ready to serve: on toast, in pasta, in risotto, in cream soup
• 🎁 A gourmet gift idea and an appetizer that impresses effortlessly
• 💛 And above all: that first bite when the table falls silent