Sea Urchin Part 2 (In the Kitchen)

Quick Mise en Place…

Bos Creek tomahawk meets Pursuit of Food

Could eat both raw…

The bright gold urchins are from Red Sea urchins, and paler ones are from black sea urchins.  After cracking into the urchins with a cleaver and separating the shells with a fork and spoon, I used tweezers to get the insides off and washed with salted water in a bowl and colander to lift the urchins so as not to put too much pressure on the meat. (grey sea salt about the salinity of the ocean).  Some of the urchins started to become milky.  But all were yammy.  stay tuned for food pics to come …

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