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Sea Urchin Roe
We tried sea urchin roe last month in Martiques, France. A friendly fishmonger used special shears to slice off the top half of the spiny creature. We tasted the five rows of roe with a tiny spoon he provided. It was much ado about not much in our collected opinions. Nevertheless there is an annual sea urchin festival in the nearby Mediterranean resort of Carry-le-Rouet. Local divers work overtime to collect enough to supply the weekend's feasting. It's added to omelettes etc. These are the smaller tide pool purple urchins.
Here's an LA Times article about the more substantial yielding deep water red sea urchin harvest in California.
Have you ever tried sea urchin roe? Leave a comment, join the conversation.
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Posted by: Belgian Beer | June 30, 2004 at 11:25 AM
I was working as a food consultant/stylist on the Time Life Good Cook Series. We were doing the Seafood book and we were waiting for sea urchins, abalone and other exotic seafood to come in by mail (pre FedEx). One storm after another struck both shores. Fishermen couldn't go out for our exotica and then when they could heavy snow storms hit and the mail was delayed. When our urchins and abalone finally arrived it was putrid and we were over past deadline for photographs. I suggested that the readers would never know what the stuff smelled like. So we went ahead and did the photos. I haven't been able to eat urchin roe since. Joyce
Posted by: joyce | July 06, 2004 at 06:13 AM
In New Zealand where I live, people love kina. Especially the Maori native to this beautiful country.I have been a kina diver for 12 years thats a while ago now, but I still love to dive for them. (not commercially any more at the moment)as I work fishing, for Snapper n John Dory in the winter.My husband and daughter eat them raw, fresh from the sea and cooked in their shell on hot fire embers.Some people here make kina soup ,some oven bake them etc etc.they are a wonderful quick boost of iron source.I hope you enjoy New Zealand kina when you are in this country.These delicate yummies(kina)are now on a Quota take system so you must only take a certain amount from the sea kina each day.For us (commercially) we have to carry a licence on board our registered boat and take from certain area,s and only take a certain weight of kina each day to a certain landing point.All of which is then written into a government fishing book each day we fish them, and detais of catch etc etc etc, are sent away each month.There is great progress in the aqua culture of this delicous seafood going on here at the present time in our country.Reguards Lori Chesnutt.
Posted by: Lori Chesnutt | July 22, 2004 at 06:09 AM
In New Zealand where I live, people love kina. Especially the Maori native to this beautiful country.I have been a kina diver for 12 years thats a while ago now, but I still love to dive for them. (not commercially any more at the moment)as I work fishing, for Snapper n John Dory in the winter.My husband and daughter eat them raw, fresh from the sea and cooked in their shell on hot fire embers.Some people here make kina soup ,some oven bake them etc etc.they are a wonderful quick boost of iron source.I hope you enjoy New Zealand kina when you are in this country.These delicate yummies(kina)are now on a Quota take system so you must only take a certain amount from the sea kina each day.For us (commercially) we have to carry a licence on board our registered boat and take from certain area,s and only take a certain weight of kina each day to a certain landing point.All of which is then written into a government fishing book each day we fish them, and detais of catch etc etc etc, are sent away each month.There is great progress in the aqua culture of this delicous seafood going on here at the present time in our country.Reguards Lori Chesnutt.
Posted by: Lori Chesnutt | July 22, 2004 at 06:10 AM
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Posted by: Mary Anne Martin | January 09, 2006 at 09:38 PM
http://unidiva.blogspot.com/
check out the pictures of sea urchin roe on this blog
Posted by: Jeff | May 25, 2008 at 01:10 PM