The sea endlessly gives, and to which we endlessly take. It is a place filled with a depth of uncertainty. However, one thing is for sure, sea urchin (Japanese name: Uni) are one of its many delights we are so happy to have tasted.
One morning, we were strolling along the beach of Tambaron when some fishermen greeted us and generously shared their catch of sea urchin with us. From afar, it looks like an odd ball of rambutan filled with spikes, only soaked in fresh sea water. Dissecting it open reveals its roe to be fresh, raw, and tasty. It looks like a sponge, has a texture like that of mussels and squid combined, with a taste of a place where Ursula resides.
It’s hard to explain but all I know is delicious is an understatement in describing the sea urchin. They say it also has a euphoria-inducing component that is similar to cannabis. Surely, I would love to go to the beach and have my uni fix again.
But really, how can something be poisonous and delicious at the same time?
How early where you out there? The fisherman culture is pretty interesting. I met a few here on the east coast of the USA and a few on the West coast. Both had very different cultures but were very Generous. Looks like that generosity has transcended the oceans.
Nice photos. Not being a fan of seafood and afraid that I would get the poisonous bits, I would be afraid to try this. I assume that orangish-yellowish part is what gets eaten? Do you cook it or eat it raw?
I’m a scuba diver, and unfortunately I won’t be able to support this. I really like your first sentence of the post, which is sadly true. We have been over harvesting the ocean, and we will pay for it.
Anyway. I have tasted the (raw) sea urchin, and quite honest, I wasn’t a big fan of it. But I know that so many people are.
Thank you for sharing, and travel safe!
Nice article this. I never knew Sea Urchins were a delicacy. I do hope they are not on the endangered species list.