There are about 1,000 species of sea urchins and more than 700 fossil species living in the world. The more famous sea urchins are horse dung sea urchin, purple sea urchin, red sea urchin and white sea urchin, and the interesting thing is that different varieties of sea urchin have different colors and flavors.
There are many celebrities who are willing to fall under the delicacy of the sea urchin because of its delicacy, and the well-known surrealist master Dalí is a loyal fan of sea urchins, he is super fond of eating sea urchins, in order to eat sea urchins he once set a record, eating 36 sea urchins in one lunch.
There are three types of sea urchins commonly found on the market: purple sea urchin, horse dung gall and yellow sea urchin. Different varieties of sea urchins have different seasons, April and May are the best tasting period for horse dung sea urchins, horse dung sea urchins are orange and yellow, rich in flavor, and tender in taste; June to September is the most delicious time for purple sea urchins, purple sea urchins are yellow in color, sweet and aromatic, the taste is smooth and slightly viscous, from December to April of the following year, it is the best eating period for yellow sea urchins.
Sea urchins are expensive ingredients in the food category, especially in Japan, sea urchins are welcomed by everyone because of their delicate and sweet texture, sea urchins can be made into very delicious food, and the Japanese will make sea urchins into sashimi, sushi or rice, and there is no shortage of diners to celebrate.
People who eat sea urchins for the first time, if they have not learned more about sea urchins, may be completely "blind eating" of this ingredient, do not understand the best season to eat sea urchins, do not know how many types of sea urchins there are, and do not know that the part of the sea urchin we eat is actually from the parts of the sea urchin that are not described:
Q: Which part of the sea urchin is the edible yellow or orange "sea urchin meat" in the sea urchin?
The answer is the reproductive glands of the sea urchin, which are the sperm or ovaries.
<h1 class="pgc-h-arrow-right" data-track="3" > the point is, how to choose sea urchins? </h1>
Choosing a sea urchin Keep in mind the 5 selection rules of sea urchins!
1, smell the taste: fresh sea urchins have no peculiar smell, not fresh sea urchins smell fishy and heavy;
2, look at the weight: pick the sea urchin to see fat and thin is very simple, the thorn is short and thick is relatively fat, on the contrary, long and thin must be thin. If you choose purple sea urchin, seven or two are "standard beauties", and in the case of the same size, the heavier the better.
3, look at the color: the number of sea urchins living in the sea is about 800 species, what color has, remind attention to the color is the better, it looks like the colorful sea urchin is poisonous, followed by the color of light brown quality, and we usually eat in the restaurant purple sea urchin is black and not slippery, this sea urchin is the serious "inner beauty" sea urchin.
4, watch the sting, the sea urchin is covered with a body of spines, fresh sea urchin spines should be hard and firm, if the spines are easy to break and soft, it is not fresh.
5, look at the mouth: fresh sea urchin mouth is plump and slightly protruding, on the contrary, the mouth of the sea urchin that is not fresh is sunken and the color is dark, if you encounter a bad sea urchin, the bile yellow will melt in the shell, become soup, and accompanied by a fishy odor.
<h1 class="pgc-h-arrow-right" How to deal with sea urchins > data-track="3"? </h1>
Cleaning the urchin is a troublesome task, quite laborious, first of all, the sea urchin is cut in half, the reproductive glands are removed, then rinsed with salt water, and then the excess water is sucked dry with absorbent paper.
Sea urchins and champagne are a perfect match when eaten together, because the minerals and acidity in champagne can enhance the flavor of the sea urchin and make the sea urchin taste more intense.