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Sea Urchin (Uni)

Sea urchins are spine-encrusted globes that resemble rolled into a tight ball hedgehog. There are many species of sea urchins. They are considered a delicacy in some parts of the world. The largest American producers are California for red urchins and Maine for green urchins. Peak season for red urchins is October to May; peak season for green urchins is November to March.
The roe ranges in color from bright yellow to deep orange. Sea urchin roe should taste sweet and have a smooth, rich, buttery texture. The male “roe,” actually the gonads, is fine and silky, the female’s more grainy.
Choose sweet-smelling live sea urchins. You can tell if it is alive by moving its spines. If it goes back slowly it is alive.
It is better to prepare live sea urchins the day they’re purchased. Or you can keep it in large container on a bed of ice (beak down) and covered with wet cloth. Store the roe refrigerated up to 2 days.

Insert kitchen shears somewhere around the beak.

Cut it out.

Pour away the liquid and the dark viscera.

Inside are 5 pairs of roe that go from top to bottom on the inside of the shell. Cut between them carefully, the roe is very fragile.

Run a large spoon under the roe, along the inside of the shell, try to keep it whole.

Clean it. You can rinse it under running water then pat it dry on a paper towel. I prefer to not rinse it.

Male on the left, female on the right




( 6 comments — Leave a comment )
May. 12th, 2009 07:51 pm (UTC)
Жалко ежика...
Говорила ему мама - не гуляй в тумане....

May. 19th, 2009 03:17 pm (UTC)
Очень вкусно, согласно. Только такие посты лучше под замок, под замок!
May. 19th, 2009 05:17 pm (UTC)
как я Вас понимаю... ;)
выставила на показ, чтоб вдохновлять людей пробовать новое не изведаное ;))
Jul. 26th, 2009 02:57 pm (UTC)
A classic delicacy in Chile
I was happy to see the humble sea urchin in the spotlight with this post. In Chile, it's a rather 'common' dish in the coastal towns in the center and South of the long country. It is traditionally prepared in sort of a 'ceviche' style, lots of lemon juice, Chilean sweet onion finely chopped, cilantro, a bit of Italian parsley, and salt/pepper to taste.

Urban legends attribute it the name of 'Chilean Viagra', and it's also known to be a great dish to cure a hangover...

I look forward to enjoy some at the Central Mercado when I land in Santiago on Tuesday...
Jul. 26th, 2009 10:42 pm (UTC)
Re: A classic delicacy in Chile
very interesting information, thanks a lot
Nov. 30th, 2009 10:57 pm (UTC)
Ага, я тоже именно в Чили морских ежей впервые попробовала! Именно так, как выше описано, с зеленым соусом на чилийский манер!
И про афродизиаковые свойства легенды слышала...
Только вот с Mercado Central, если доведется попасть в Сантьяго, советую быть осторожнее - откровенная ловушка для туристов! Подсовывают все подряд, о качестве не можeт быть и речи.
Лучше пробовать erizos в более цивилизованных местах. :)
( 6 comments — Leave a comment )