Revered in Spain and Italy, it has a very characteristic shape with violet tones from the roe on the head and red stripes along the body. Its flavour is a marine explosion with an intense coral aroma that perfectly blends the sweet nuances that reside in its head and the concentrated iodine and salt provided by the environment in which it lives, which gives it an almost metallic sensation on the palate that makes it very special. It is usually prepared cooked, grilled or in rice, and is currently the most sought after by Spanish haute cuisine chefs.
