Sea urchin
Codfish roe and sardine roe are sold in olive oil. The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar). In the South of Portugal, the "ouriço do mar" (sea urchin) is highly appreciated. In the Sines area (Alentejo), a layer of dried pine needles is placed on the ground and, on top of it, a layer of sea urchins. This layer is topped with a second layer of dried pine needles. The pile is set on fire. The roe is removed from the cooked sea urchins and eaten. Sea urchin is not consumed in May, June, July, and August.