Haviorig is a specialty from Brittany. Made from fish roe, it is often eaten on buttered toast. It is often called "sea caviar".

Cold entree : Mix with hard boiled egg yolk and a little butter and use to stuff tomatoes.

Hot entree : spread on a slice of bread a mix made of haviorig (75%) and butter (25%). Put it in your oven for 5 minutes and serve warm.

Composition : Soft roe fish eggs (65%), sunflower oil, water, tomato concentrate, salt, modified starch, vinegar, spices, flavors.

Cannery : La pointe de Penmarc'h

Origin : Douarnenez, Bretagne (France)

See all the products of "La pointe de Penmarc'h"