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Yep. From https://www.splendidtable.org/story/why-we-should-be-eating-more-purple-sea-urchins https://www.splendidtable.org/story/why-we-should-be-eating-... -
by jen_h 7y ago
Yep. From
https://www.splendidtable.org/story/why-we-should-be-eating-more-purple-sea-urchins https://www.splendidtable.org/story/why-we-should-be-eating-... -
> "'Chemically and culinarily, you should think of them as a wonderful hybrid between an artichoke and an egg, or an avocado and an egg may be a better comparison. Again, you ask somebody 10 years ago, "What do you do with avocados?" and nine out of ten times they're going to say guacamole. Now they're in everything, almost to a point of self-parody. Same thing with uni. They are full of fat and protein, so you can use them as a source of browning. You can incorporate them into a barbecue marinade or a yakitori marinade. You can use their fattiness to enrich doughs; they make some of the best brioche that I've ever tasted. I sweated down urchins with andouille sausage and used their fat to make probably the best dirty rice I've ever made.'"
- whatshisface 7y agoAren't urchins, as bottom feeders, fairly dangerous to eat in the same way shellfish are?
- mattmaroon 7y agoShellfish are dangerous to eat?
- kevin_thibedeau 7y agoThey can accumulate toxins from bacteria or algea in their environment. I can't eat any shellfish (mollusca) because it's an instant allergy and impending vomit if I force myself to eat it.
- mattmaroon 7y agoWell certainly anything to which you are allergic is dangerous, but I don't know that I would classify shellfish as dangerous otherwise.
- jboggan 7y agoYou've got two dangers in shellfish, one is bacterial spoilage and another is domoic acid poisoning that comes from plankton metabolites concentrating up the food pyramid. I always eat uni live so that's not really an issue - actually I can't stand it in a restaurant because I've always had it straight out of the ocean and nothing compares to that. But domoic acid doesn't concentrate in them because they don't eat those plankton - you only really have that issue with mussels, some tissues in scallops, and the tomalley of crab and lobsters - and that's very seasonal and typically not an issue.