FOOD & DRINK Sea urchins


Belonging to the echinoderm family and related to both sea cucumbers and starfish, these round, spiny marine invertebrates are found in seas around the world


What you will need to know about these spiky delicacies T


here are more than 800 varieties, ranging in size from 2.5cm to 30cm plus, and also in colour, most commonly black, green, red or purple. Although the edible parts of the sea urchin are referred to as roe or corals, these are in fact its reproductive organs. In regular varieties of sea urchin, regardless of whether it is a male or female, they usually take the form of five long, tongue-shaped glands and range in colour from light yellow to dark golden. The rich taste and creamy texture is what makes


the roe so sought after. It is a heady combination of being sweet and buttery, but also slightly briny and metallic.


How to eat them Throughout coastal regions in the Mediterranean, it is commonly eaten raw with lemon, but is also used as a garnish and to flavour sauces, soups and dishes. In Italy, where it is known as 'riccio di mare', it is often added to pastas and risottos, while in France, it is used to flavour soufflés, omelettes


and seafood-based dishes. However, the cuisine in which this delicacy is arguably most popular is Japanese. Known as uni, it is primarily served as sashimi or sushi, and is graded based on colour, texture and freshness.


How to prepare Sea urchins should be purchased live, and eaten as soon as possible – a simple way to tell if they are fresh is to check the mouth, which should be closed. Their spines can cause painful wounds, so avoid touching these.


ONBOARD | SUMMER 2021 | 107


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