Best Way to Open Sea Urchins

[spectacularlyd]

Admittedly it's an acquired taste.

[EtherionSinclair]

really lovely sea urchins? kind of looks like you put fresh cow pie on your hand lol

[DennisMr2100]

@EtherionSinclair Sea Urchin's are great if you get to know them like me. i have been catch-releasing them for a year now.

[spectacularlyd]

see below, try the spoon method. Yes, only those confident with their knife skills should try this method. Better safe than sorry.

[Blackoreanfemale]

DANGEROUS WITH THE KNIFE

[spectacularlyd]

As a home cook (not a trained chef) I look for guidance from the pros. This is the method used by the fishmongers at very highly regarded fish store. You can also try the two-spoon method Maoriwarlord suggested in the comments below.

[spectacularlyd]

what is a katana? 

[toantt1010]

@spectacularlyd your a dam fool for a chef! how and how in the world could u use that vegie knife on something like that. it hurts to see u damage that knife



[alecinsel]

wrong.you use a katana

[spectacularlyd]

You must be an uni lover too!

[TheSpazzyGooch]

that looks spectacularly delicious!!

[spectacularlyd]

I'll be careful, thanks. Next time I'm going to try the spoon method @Maoriwarlord recommended.

[snitcher23]

if u chop ur handsLOL but i feel bad

[spectacularlyd]

Hey MaoriWarlord, totally going to try the two spoon method, thanks. I learned this knife/scissors method from my fish monger.

[spectacularlyd]

Hi, I'd really like to know other or better ways, if you any let me know. Thanks.

[IshadaKatzteilov]

That's probably the most complicated, redundant way to open an urchin I have ever seen.

[kotonizna]

and i like it raw...

[kotonizna]

I LOVE UNI!

[spectacularlyd]

It's roe, clusters of tiny eggs. They have a taste you hate at first then it becomes addictive.

[d3athbecomesher]

so like ... what exactly IS the orange "row" stuff or whatever hes saying, is it like its lungs or like guts ... ?

[spectacularlyd]

TeaRoseish how do you do it? Would love to know a better way.

[MaoriWarlord]

@spectacularlyd The easiest way is using 2 spoons. Putting the 2 spoon backs together push the tips of both spoons into the mouth of the kina (Maori for sea urchin) and squeeze the 2 handles of spoons together and it will break the Kina in 2 halves. Hope this helps.

[TeaRoseish]

 not the right way!!!

[spectacularlyd]

When I first tasted sea urchin at a sushi bar I almost heaved. But then grew to love them. Addicted. How is that? Same with cilantro, used to gross me out. Go figure...

[eurovisionairtv]

i can't stand the taste of sea urchin

[Doctortossino9]

HEY. HEY URCHIN WHAT?

KNIFE! :O

too much annoying orange lol

[spectacularlyd]

@Doctortossino9 it's a gruesome process but the orange is the good part; the black stuff is the enemy

[thegurumanwiser]

@spectacularlyd Haha,

Type in "annoying orange" into the search bar!

All will become clear aha :P

[Mroinkypoinkable]

I always hear not to eat the black stuff inside it, but why? Is is bad for you or just tastes bad?

[TeaRoseish]

@Mroinkypoinkable totally edible. A lot of people actually prefer it intact. Where I used to work and prepare uni, we would get a lot of people from italy who would ask us to open it and hand them a spoon, and when they would hand it back for us to throw it away everything(including some sea water)would be gone.P.S. they were eating them live, just caught that morning. We even had a lady ask us if she could have the mouth after we cut it out (we thought as a souvenir) She sucked on it like candy

[spectacularlyd]

Hi mkeating, thanks for this advice. I was told to do it this way by the guy at the fish store -- your method w/scissors only seems smart. Also I totally get the using the colander under water.

[mkeating]

Nice, but you are ruining your knife doing it that way. just use kitchen shears and go through the mouth opening, it's the softest part, cut upwards, then around the circumference to make your bowl. Also I like to use a culinder immersed in a pot of cold water, then u can just scrape out the uni it's faster i find. Good job though, can't wait to try the souffles!

[spectacularlyd]

Hey Janeyanna -- that's the spirit! thanks

[janeyanna]

Now decorate it with some wren's livers, badger's spleens or otter's noses!

[CharlesGregT]

Thank you for that! I've never seen it done, nor have I done it but now I'll be able to. Maybe there's even a sea urchin souffle in my near future.