How's the sea urchin? When is the fattest? How do you eat it?

Although the sea urchin looks like a hedgehog with hard thorns on the outside, it is a favorite seafood for many people in summer, and it can be eaten as a bone-strengthening, aphrodisiac and heart-benefiting effect. is it delicious? When is the fattest? How do you eat it?

Was it good?

Whether the sea urchin is delicious or not depends on the individual's taste, but most people think it is delicious.

Sea urchins can be eaten raw, rinse the processed egg yolks with clean water, take half a lemon, pour the juice over the sea urchin yolks, and dip them in green mustard and soy sauce. To make delicious sea urchin sashimi, sushi and caviar rice are a good match, while salmon roe, scallops or sweet shrimp can also be paired with sea urchins as long as they are from Hokkaido, and the relationship between them is as tacit as brothers. Sea urchins can be said to be the most "intrinsically beautiful" guy, hiding in the depths of the ocean, with layers of spines in their shells, which looks like the least food. Who knew that after opening the ugly thorn shell, there was unparalleled delicacy hidden inside. If it hadn't been tasted, it would have been incredible. The fat and plump yolk entrance melted, leaving a long aftertaste.

Of course, no matter which kind of sea urchin sashimi to eat, it must be fresh as the premise, with appropriate seasoning, so that the mustard and soy sauce fully soaked to the sea urchin around, carefully put into the mouth, suddenly feel delicious. If you don't worry about eating raw, you can choose steamed eggs and so on. If you are interested, you should go to Hokkaido in Japan, not for love, but only for the rich and gorgeous sea urchin sashimi.

When is the fattest?

There are three common types of sea urchins on the market: purple sea urchin, horse dung urchin and yellow sea urchin. Different varieties of sea urchins have obvious seasonality. Purple sea urchins are popular in summer, with June to September as the most delicious time; horse dung urchins take the lead in April and May; and yellow sea urchins prefer winter, which is the best time to taste from December to April of the following year.

In terms of shape, the purple sea urchin is the largest, about the size of an adult's fist, weighing an average of seven or eight, and the thorns are long, black and hard, but the yolk is a little lighter and yellowish brown. In comparison, the spines of horse dung sea urchins are relatively short, light brown and flat, no more than three or two at most.

The most important thing to eat sea urchins is the taste. Some people like the freshness of horse dung sea urchins, while others are more attracted to the mellowness of purple sea urchins. The taste of sea urchins is closely related to the waters in which they grow, requiring less pollution, depth and seaweed.

How do you eat it?

After washing the selected sea urchins, use scissors to pry open the black soft shell with radial thorns. The thorn is not only a "bulletproof vest" for sea urchins' self-protection, but also a breathing tool for sea urchins. Sea urchins filled with water will sink to the bottom by piercing them, otherwise they will float to the surface.

Then use a spoon to dig out the orange-shaped sea urchin eggs in the shell and eviscerate them. This process requires meticulous and skilled action. Sea urchin eggs are arranged like five-pointed stars in the sea urchin body, with distinct particles, and the color is orange and yellow like millet. No wonder sea urchin eggs are also commonly known as sea urchin yellow. Put the sea urchin in ice water, add lemon and salt for 10 minutes, then suck dry water, a fresh ready-to-eat sea urchin sashimi can be freshly baked.

Sea urchin sashimi is boneless and tendons-free and melts at the entrance. Put the sea urchin sashimi into the black soft shell, and then put the soft shell in a glass plate, because it is less, so it feels doubly reserved. When eating with appropriate seasoning, let the mustard and soy sauce fully soaked to the sea urchin sashimi on all sides, carefully put into the mouth, suddenly feel delicious.