----------- Source: http://en.wikipedia.org/wiki/Sea_urchin
Sea urchin (uni) served Japanese style as sashimi, with a dab of wasabi
The ovaries, called corals or roe, are culinary delicacies in many parts of the world.
In cuisines around the Mediterranean, Paracentrotus lividus is often eaten raw, with lemon. It can also flavor omelettes, scrambled eggs, fish soup, mayonnaise, Béchamel sauce for tartlets, the boullie for a soufflé, or Hollandaise sauce to make a fish sauce. In Chile, it is served raw with lemon, onions, and olive oil.
Though the edible Strongylocentrus droebachiensis is found in the North Atlantic, it is not widely eaten, though it is exported, mostly to Japan; in Maine, sea urchins are known as whores' eggs. It was formerly a delicacy in the Orkney Islands, used instead of butter.
In the West Indies, Cidaris tribuloides is eaten.
On the Pacific Coast of North America, Strongylocentrotus franciscanus was praised by Euell Gibbons; Strongylocentrotus purpuratus is also eaten.
In New Zealand, Evechinus chloroticus, known as kina in Maori, is a delicacy, traditionally eaten raw. Though New Zealand fishermen would like to export them to Japan, their quality is too variable.
In Japan, sea urchin is known as uni (ウニ?), and can retail for as much as $450/kg.; it is served raw as sashimi or in sushi, with soy sauce and wasabi. Japan imports large quantities from the United States, South Korea, and other producers. Japanese demand for sea urchin corals has raised concerns about overfishing.
Posted same thing on a local malaysian diving community, there are divers that actually did that, and tasted it.. and their verdict is that it is sweet and fresh.. much better tasting than sushi restaurants..
SOOOO.. my dear diving kakis.. IM BRING SOY SAUCE, WASABI, KNIFE and CHOPPING BOARD in my dry bag in our next dive.. muahahaha..
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