Physical Description
They are about the size of a fist, covered in porcupine-like spikes. Once opened, their "roe" is yellow or orange and surrounded by dark gray cartilage and fluids. Each sea urchin contains several "roe," which are marble-sized.
Colors: Orange, Yellow
Tasting Notes
Flavors: Salty, Sweet, a bit like the ocean
Mouthfeel: Soft, Slippery, Full
Food complements: Rice, Pane pugliese, Lemon, Wasabi
Wine complements: Prosecco, Sauvignon blanc
Beverage complements: Pilsner
Substitutes: Caviar, Oysters
Selecting and Buying
Choosing: Look for roe sacs that are brightly colored with a slightly rough surface, almost like a tongue. They are extremely delicate and should be whole, not broken or crushed. Ideally, purchase them fresh from a seafood market.
Buying: Sea urchin is sold in fish markets and many asian markets. Much of the world's commercial supply comes from the Pacific Northwest of the United States, where sea urchins grow very large.
Procuring: There are a variety of edible urchins in many of the World's oceans. Check with local fishing authorities to see if they are edible and legal to harvest in your area.
Sea urchins tend to grow in cracks and spaces between rock. Pull them gently from where they live being careful to get stuck with the quills.
Preparation and Use
To prepare, turn upside down and use a knife or scissors to cut into the shell in slightly from the outer edge, continue cutting in a circle all the way around. Scoop out the center and all of the innards being careful not to damage the orange eggs sacs stuck to the inside of the shell.
Once cleaned, you can either gently scoop out the sacs for use in a variety of recipes, or squirt in a bit of lemon juice and then either eat plain or with bread.
Cleaning: Clean the insides thoroughly with water. When you cut them open, they are full of fluids and cartilage that you'll want to throw out before eating the "roe."
Conserving and Storing
Live urchins with survive for several days if iced or refrigerated. Cleaned roe sacs can be stored refrigerated for several days, though they are best to eat right after removal.
