How to Prepare Sea Urchin
The sea urchin is about the size of an apple and covered with poisonous spines. The edible part of the female sea urchin consists of the ripe egg sacs located in the bottom of the shell that have a sweet flavor and a buttery texture. In the male sea urchins, the edible part is the gonads, which are finer and silkier in texture than the roe of the female. Considered a delicacy in many countries, sea urchin also has a distinctly "fishy" taste. Does this Spark an idea?
Instructions
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Purchase your sea urchin on the day you plan to prepare it, if possible. A fresh sea urchin should have firm spines, a tightly closed mouth, and a sweet smell. If you purchase them live, you can store them in water in the refrigerator for two to three days before preparing; do not immerse them in water or put them in an airtight container.
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Put on a pair of gloves to protect yourself from the spines. With a pair of scissors, cut off the top part of the shell, beginning at the softer mouth area.
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Pull off the "lid" you have just created and drain any juices, saving them for later. Mixed with an equal amount of gelatin, it produces a tasty gelatinous substance.
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Run a rubber spatula along the edge to remove the five pairs of roe, being careful not to break the sac surrounding the roe. Rinse in cold water and drain well. Save the shells for presentation.
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References
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