$7.50 a pop. I think that's 3 times more than an oyster.
Source:
Sea urchins, anyone?
My me hungry all of a sudden, one of my favorite foods is Sea Urchin Roe...but I'd be afraid to try it here and at $7.50 I'd rather have a box of 36 instant noodles.
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These are not offered at a restaurant, but on an online retail sale website. I don't know how trustworthy that business is!
I went to the site and tried to look for the sea urchin entry, but it's not there.
All the other seafood items are searchable.
I went to the site and tried to look for the sea urchin entry, but it's not there.
All the other seafood items are searchable.
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Had some at a Japanese place once. Thought they tasted fucking awful.
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Definitely agree that urchin can be a bit of an acquired taste,Lucky Lucan wrote:Had some at a Japanese place once. Thought they tasted fucking awful.
but they're absolutely scrumptious eaten fresh & raw with an icy glass of Asahi Kuronama.
If not fresh they taste a bit like sour fish eggs, and if fresh they taste a bit like sea water and lightly buttered snails. Few things are better in my opinion.Lucky Lucan wrote:Had some at a Japanese place once. Thought they tasted fucking awful.
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Love uni. Can't presently see the link, but if it's being sold online it must be frozen, and $7.50 for frozen uni could be high or not; that depends on what you're getting. What you're actually eating is the gonads (the only edible part), which produce the roe (which fetches a far higher price). Each urchin has five lobes, and if it's frozen it will already be out of the shell and cleaned, so I suppose it could be sold by weight, number of lobes, etc. As the size and quality matters, it really varies. The quality can be judged mostly on color, but also texture and freshness.
The majority of sea urchins come from the northern Pacific, from the U.S./Canada or Japan/Korea. Not surprisingly Japan imports most of the good stuff. For buying fresh, the winter months are best - right now is about the worst time. Remember that old saying about oysters - only eat them in a month with an 'r' in it. That is a bit antiquated thinking though, as we have modern means to keep them cool and safe to eat, but they do spawn in the warmer summer months and can be creamier than most palates like. So for oysters, which I love in the winter or the summer, I always try to buy from the coldest water possible in the summer months.
Back to uni, there are other edible varieties, such as those found in the Med, north Atlantic, and the West Indies. I have always wondered about the urchins in SEA, with the super long spikes - I am not sure if people eat these or not. I am sure they're edible, I guess, but the quality is probably very low, especially with the temperature of the water they live in. I think it's still considered an "exotic" food in SEA, no?
Now I want sushi, thanks joon.
The majority of sea urchins come from the northern Pacific, from the U.S./Canada or Japan/Korea. Not surprisingly Japan imports most of the good stuff. For buying fresh, the winter months are best - right now is about the worst time. Remember that old saying about oysters - only eat them in a month with an 'r' in it. That is a bit antiquated thinking though, as we have modern means to keep them cool and safe to eat, but they do spawn in the warmer summer months and can be creamier than most palates like. So for oysters, which I love in the winter or the summer, I always try to buy from the coldest water possible in the summer months.
Back to uni, there are other edible varieties, such as those found in the Med, north Atlantic, and the West Indies. I have always wondered about the urchins in SEA, with the super long spikes - I am not sure if people eat these or not. I am sure they're edible, I guess, but the quality is probably very low, especially with the temperature of the water they live in. I think it's still considered an "exotic" food in SEA, no?
Now I want sushi, thanks joon.
On the picture, it is claimed they come from the "Hav/Hao River." Any idea where that would be?
I tried to see the details on the website, as it indicates country of origin for other seafood items. But there's no record for the urchins.
I don't think I ever saw urchins at the Central Market's seafood central.
I tried to see the details on the website, as it indicates country of origin for other seafood items. But there's no record for the urchins.
I don't think I ever saw urchins at the Central Market's seafood central.
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Actually, in France the season is in winter. Best time and taste.Miguelito wrote:Love uni. Can't presently see the link, but if it's being sold online it must be frozen, and $7.50 for frozen uni could be high or not; that depends on what you're getting. What you're actually eating is the gonads (the only edible part), which produce the roe (which fetches a far higher price). Each urchin has five lobes, and if it's frozen it will already be out of the shell and cleaned, so I suppose it could be sold by weight, number of lobes, etc. As the size and quality matters, it really varies. The quality can be judged mostly on color, but also texture and freshness.
The majority of sea urchins come from the northern Pacific, from the U.S./Canada or Japan/Korea. Not surprisingly Japan imports most of the good stuff. For buying fresh, the winter months are best - right now is about the worst time. Remember that old saying about oysters - only eat them in a month with an 'r' in it. That is a bit antiquated thinking though, as we have modern means to keep them cool and safe to eat, but they do spawn in the warmer summer months and can be creamier than most palates like. So for oysters, which I love in the winter or the summer, I always try to buy from the coldest water possible in the summer months.
Back to uni, there are other edible varieties, such as those found in the Med, north Atlantic, and the West Indies. I have always wondered about the urchins in SEA, with the super long spikes - I am not sure if people eat these or not. I am sure they're edible, I guess, but the quality is probably very low, especially with the temperature of the water they live in. I think it's still considered an "exotic" food in SEA, no?
Now I want sushi, thanks joon.
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