The Blue belly is a very special product, one of those used by Martín Berasategui (our brand ambassador, 12 Michelin stars) which figures on the menu of the 3-star Lasarte-Oria (his most important restaurant). It is a shellfish with an extraordinary image (with its characteristic blue roe), as well as a marked sweet flavour and creamy texture. It is highly recommended raw (in tartar or carpaccio), but it is also a delight for the senses fried (as it is usually eaten in Andalusia) or cooked. We have two origins, Spain and Africa, those from Africa come from Senegal, and the fishing method is trawling, while those from Spain are fished with pots and traps, which has a very interesting incentive in terms of sustainability. It is, therefore, a shrimp that has the versatility to be cooked as simply as fried or boiled, and at the same time to make dishes as elaborate and incredibly delicious as those developed in Michelin-starred restaurants, both with very good results.
