When it comes to delicacies, sea urchins stand out among the most appreciated seafood across the Mediterranean. Their intense flavor has made them a gastronomic delight in many cultures, including those in the East.
Today we are here to share with you an in-depth look at the edible and not edible parts of sea urchins. But first, let’s explore together the characteristics of this amazing creature.
What are sea urchins?
Before diving into the edible parts, let’s understand what sea urchins are. They are marine organisms belonging to the Echinodermata class. They live in various seas and oceans around the world and are recognizable by their characteristic spherical or globular shape, covered with sharp spines.
Echinoderms, which include sea urchins, form a large phylum of marine animals that also includes starfish, sea lilies, and sea cucumbers. Sea urchins are particularly known for their thick, movable spines, which they use to move, feed, and defend themselves from predators.
Two of the most common species are the red sea urchin (Paracentrotus lividus) and the purple sea urchin (Strongylocentrotus purpuratus). Both boast intense flavors and are perfect for many traditional Mediterranean recipes.
Sea Urchins characteristics
Sea urchins are commonly found on rocky or sandy seabeds in shallow marine waters. They have a globular or spherical shape, with a convex top and a flat bottom. Their most recognizable feature is the presence of rigid, sharp spines covering their outer surface. These spines can vary in shape, size and color, depending on the species.
These marine organisms have podia, which are movable, tentacle-like structures located among the spines. These serve various functions, such as locomotion, respiration and food capture.
Their mouth is located on the underside of the body and is surrounded by five strong teeth called the “Aristotle’s lantern,” which are used to scrape, grind and capture food. Their diet mainly consists of algae and organic debris.
Sea urchins reproduce sexually through external fertilization, releasing their reproductive cells into the water. Fertilized eggs develop into larvae, which later transform into adult sea urchins.
Sea urchins play an important role in marine ecosystems by helping regulate algae populations and maintaining ecosystem balance.
Which parts of sea urchins are edible?
There are two parts of the sea urchins that can be eaten: the sexual glands and the gonads.
Sexual glands or “corals”: the most prized and delicious part of the sea urchin. They are commonly called “corals” because of their bright orange color and have a creamy, delicate texture. Sea urchin corals are known for their sweet and sour taste with a characteristic sea aroma. They are often considered a gastronomic delicacy and are used to enrich and enhance pasta dishes, risottos, or seafood salads.
Gonads: these are the fertilized eggs of the females. They appear as small orange or yellow balls with a soft texture and an intense flavor. They have a stronger taste than corals and are often used to season sushi, sashimi, fish soups, or added to pasta and risotto dishes to enrich their flavor.
How to clean sea urchins
Experts usually have a specialized sea urchin knife among their tools. But if you don’t have one, you can use scissors or a knife. Let’s see how to proceed in all three cases.
Cleaning sea urchins with a sea urchin knife: first, make sure they are fresh. How? The smell of the sea should be strong. The part to cut is the top, easily recognized by the presence of the mouth. Now, with the help of a small spoon, extract the coral part (the orange one) and place it on a plate or a small bowl to cook or eat raw.
Cleaning sea urchins with scissors: in this case, it’s best to protect your hands with a glove or cloth. Once you do that, insert the scissors into the mouth. Hold the urchin with one hand while, with the other, cut it into two parts with the scissors by rotating it.
Cleaning sea urchins with a serrated knife: this is the wildest method, the one I’ve always seen my family use when on the beach, eating sea urchins freshly caught from the sea of Salento (it doesn’t get any fresher than that). Again, protecting your hands before starting is important. The incision should be a cross. Then, hit the urchin with a stone to crack the shell along the cut and allow you to extract the pulp with a fork or, better yet, with fresh bread. You will immediately feel the sea flavor embrace every single one of your taste buds.
How to eat sea urchins?
In gastronomy, sea urchins have always held an important place for their delicacy and unique flavor. In many cultures, these marine creatures are considered a true delight, and recipes to enjoy them have been passed down from generation to generation.
From the Mediterranean coasts to Asian regions, sea urchins have been skillfully used to enrich first courses, salads, and appetizers. Let’s discover some traditional recipes together.
Spaghetti with sea urchins: Spaghetti with sea urchins is one of the most iconic traditional recipes to fully enjoy the rich and exquisite flavor of these marine creatures. Originating from the Mediterranean coasts, this dish is a true tribute to the simplicity and excellence of sea ingredients. Pasta is cooked “al dente” and dressed with a creamy, delicate sauce made from sea urchin corals, which give the dish its unmistakable ocean aroma. The result is an explosion of flavor that delights the senses and enchants even the most refined palates.
Raw sea urchins with bread crumbs: Particularly popular in Puglia and Campania, eating raw sea urchins with fresh bread crumbs is a cherished local tradition. This simple, authentic delicacy celebrates the freshness and quality of the sea’s preciousness. Freshly harvested urchins are eaten on the spot, often right by the sea or on a boat. The shell serves as a natural plate, perfect for dipping fresh bread and soaking up the flavor and creaminess of the corals.
Marinated sea urchins: An extraordinary culinary experience that blends freshness with intense flavor. This delightful preparation enhances the natural taste of sea urchins, offering a harmonious balance of flavors. Urchins are opened and the corals are marinated in fresh lemon juice and high-quality extra virgin olive oil.
The acidity brightens the natural sweetness of the corals, creating a unique flavor burst in every bite. Served raw, marinated sea urchins deliver a wonderfully fresh and light sensation.
Sea urchin sauce: This recipe uses the corals to create a deeply flavorful and distinctive sauce. After opening the urchins, the corals are gently removed and cooked in a base of extra virgin olive oil, garlic, chili pepper, and sometimes fresh tomato. This combination of ingredients enhances the authentic flavor of these sea delicacies, resulting in a creamy sauce that perfectly pairs with pasta.
Make sure you only eat fresh, high-quality sea urchins
The culinary experience of eating sea urchins is a true journey through the flavors of the sea and a feast for the senses. However, it’s essential to make conscious choices when buying and consuming seafood.
Choosing fresh, inspected and high-quality products is key to guarantee the safety of the food as well as the best flavor at the table. It’s important to choose trusted suppliers who specialize in farming and trade of shellfish, as this gives you the safety to eat any type of shellfish with full transparency on traceability and farming methods.
In this way, you can avoid potential health risks while also helping preserve regional culinary traditions and respecting the marine environment. Making responsible choices when consuming sea urchins helps protect the fragile balance of marine ecosystems, guaranteeing that everyone can enjoy the authentic taste of the sea at its best.
