SPHERIKA, trout roe

Rainbow trout (Oncorhynchus mykiss) roe lightly cured in brine. Its thin membrane gives way gently when bitten, releasing an explosion of briny flavor.

They are ideal to eat by the spoonful, on toast or small open-faced sandwiches, in salads and Japanese dishes, and as an accompaniment to fish.

• Trout roe has the same properties as salmon roe, but is firmer in texture and smaller in size.
• Natural ingredients: only roe and salt.
• No GMOs or gluten.
  Roe is a food rich in omega-3 fatty acids and vitamin B12.
• High in protein.
• Notable mineral content, particularly selenium and phosphorus.
• One teaspoon provides half the daily reference intake of vitamin B12. It also contains vitamins A, C, D, and E.
• Long shelf life: 12 months from production and 3 days after opening.
• Storage temperature: between 2 °C and 7 °C.