Hunting For Sea Urchins

Hey guys, it's Saturday, and we are experiencing an extremely hard heatwave. The last rain was in May, and for the past 10 days, the temperature has been between 38-40 degrees Celsius. The best thing we can do is go to the beach to swim and cool off. My city has a big coastline, and today I wanted to visit a rocky beach.

I’m not sure if it's a myth that the waters are cleaner when there are rocks, but they are definitely clearer and cooler. The downside is that walking on these beaches is not easy because sharp rocks can hurt you, and there are a lot of sea urchins nesting in the rocks. If you’ve ever stepped on one, you know it is a painful experience, especially if you are trying to have fun 😂.

Sea urchins are also a great seafood delicacy. They are often eaten fresh, straight from the shell, and their roe (uni) is considered a delicacy in many cuisines, particularly in Japan and the Mediterranean. Sea urchin roe has a rich, briny flavor and creamy texture that is often enjoyed raw, but it can also be used in pasta, sushi, and sauces.

So, I took my mask and started hunting for some amazing sea urchins. I have tasted them before but never collected them on my own, so I wasn’t sure if the ones I got were the right size. I had a recipe in mind with sea urchin, chili pepper, and lime that I was eager to try. I fished out 10 sea urchins and put them in a small bucket with seawater to eat them later at home. I did this because I googled how to preserve them, and everyone said that sea urchins must be kept alive; otherwise, they produce toxins or some kind of venom that can be harmful. So, I thought seawater would keep them alive.

However, when I got home craving those sea urchins, to my surprise, they had all died. I'm not sure why; maybe the bucket was too small, and they got crowded and suffocated. Next time, I’ll use a bigger bucket and include some rocks since they like to stick to them.

The worst part was that I was starving and didn’t know what to do. Luckily, I had some beef steaks in the fridge. I took out the pan and started cooking them, four minutes on each side. I also have some lemon thyme in my garden, so I flavored the butter with it and some garlic powder. Here’s the result – I know it doesn't look that impressive, as I'm not a chef, but it tasted great!

Posted Using InLeo Alpha