the pragmatic chef

California Coastline needs Kelp

| 7 Comments

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(Photo: Reuters)

Sea urchin, also called uni, is being credited with saving large beds of kelp along California's coastline:

Divers in the state now harvest 800,000 pounds of Uni annually, the Sea Urchin Commission said, adding that it expects growing consumer demand for Uni in the United States.

What's your take on uni? I'm a big fan of sushi, but I have to admit I have a bit of a problem eating it. The flavor is wonderful, though.

7 Comments

I agree... I can't eat uni sushi, but I recently had an uni bisque with crab that was out of this world!

Wow, that sounds really interesting, Meg. I'm much more into the flavor of uni than the texture.

Uni is all about freshness for me. Yes, I know what we get is often fresh-frozen, but even within that, some is mild, with a distinctive, oceany, coppery,flavor and custardy texture, while sometimes it's a little stronger, a little funkier. Also, the seaweed has to be sufficiently tender - sometimes the chef leaves it too firm for an uni (or ikura, for that matter) to stand up, and the toughness of the wrap inhibits enjoyment of the tender uni (or salty, flavor-explosive ikura).

Just my $.02.

Uni is like pure ocean in your mouth! It's fantastic, but you don't want it for breakfast every morning.
When I lived on the Peninsula some (many) years ago, you could buy sea urchins from fishing boats, right off the dock in Half Moon Bay. I taught ESL, and my Japanese students knew the secret. I wonder if you still can?

I rather stick a needle in my eye than eat Uni. You could smother it in Survival Spice and bake it on a Cedar Plank. Throw away the Uni and eat the Plank. Actually that would be a waste of good Survival Spice. I am joining the "Save the Sea Urchin Society" you Barbarians!

I'm on the freshness bandwagon in regard to uni. I've had it for breakfast at Tsukiji and it was that 'exploding pure ocean' taste that cookiecrumb was talking about.

In most sushi shops - even in Japan - I pass on the uni because of the variation in quality due, I think, to freshness. But if you've had it as fresh as they bring it at a place like Tsukiji, it is unforgettably wonderful! IMO.

It's pathetic, but the only time I actually was able to gag an entire piece down was when a 'friend' actually insulted my manhood for being such a wussie. I really do need to give it another shot, it's been years.

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