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How Sea Urchin (Uni) Is Processed Commercially How to Make It

How Sea Urchin (Uni) Is Processed Commercially How to Make It

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Rating: 4.0; Vote: 1
Welcome back to How to Make It! On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted
Date: 2020-05-20

Comments and reviews: 10


If any of you are worried about animal cruelty as i am, just know this. these urchins are actually locusts of the sea. They eat kelp forests en mass causing mass destruction to the other sea life that depends on kelp forests and there are too many even for the predators to address. Thats why you see a lot of them harvested from Santa Barbara area. If you dont believe me just watch a BBC episode of sea life. Remember we must do our duty to protect sea life by taking the locusts/parasites out of the ocean.
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Lmao there was one time we went to a nice island I saw a huge clump of sea urchins with spines 6 or more inches long. terrifyingOh and there was one time I found one near the shore and I tried to carefully pick it up from one of it's spines. the skin that made contact with the spine became discolored(reddish) and from that day on. I'm now terrified of those huge sea urchins
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And the hipster yuppie continues to destroy the earth. The buy Nike but are Anti Slavery. They are Vegan but fail to realize how many animals/insects are killed on their vegan farms. Sigh. At least i know they cant survive with out uber and amazon. Once society collapses i am gonna capture them and make a fun game hunting them down.
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Must be someone crazy who started to picked those spiky thing from under the sea opened it and even tested it! made it worldwide food today! I dived and saw them many time never though they could be eat and till now at age 33 even saw they serve in Japanese restaurant I still never try one of them lol
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Here in the Philippines we buy freshly caught sea urchins or _salwaki_ as we call it from sea gypsies fishing from their small outriggers. They break it open in front us, and we eat its innards from the shell mixed with fermented vinegar or _sukang tuba_.
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The one and only time having uni at sushi bar was terrible and the way she described the taste was nowhere close to what i was tasting. Texture was more like tapioca pudding and taste was like kissing your great dead grandma while she is smoking.
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There are some islands you could go to in the Philippines where you could literally buy a live sea urchin from a fisherman, have it opened, and eat it straight out of the shell for less than a dollar. Some even lower than 30 cents per sea urchin
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It looks only the roe. NZ uses the whole product. I like the roe but culd not stomach the lot. So wasteful. like harvesting animals. just for the horns. walruses just for the tusks. A definate no no for me. terrible
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I think fresh sea urchins are better than expensive caviar! I know because I've eaten them all my life! The thing I don't like is processed sea urchin, for me, they are best straight out of the shell!
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She tested it and set it is very subtle but 100% different. Is this not a contradiction in terms full stop what did her product taste like in the first place at this product is 100% different
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