The courage of the first person to eat sea urchin is no less than that of the first person to eat crab, after all, this black thorn ball, in exchange for anyone, will not think about it, even in the eyes of today's sea urchin "brain dead powder" Japanese, sea urchin was originally just a kind of "pest" that attracted people's hatred.
At that time, in the Japanese material world, Khumbu had the status of "commanding everything", while sea urchins preferred to eat quimmbu, and they could sweep a large piece in a day, and the Japanese wanted to exterminate their hearts. Until the 17th century, some people found that this "thorn head" was much more delicious than umbu, so people began to use quibu to raise sea urchins, and gradually, the ecology returned to balance, and sea urchins became one of today's "three treasures of Japan".
Therefore, sea urchin, this kind of seafood, it is difficult to make people fall in love with it at the first sight, but as long as you have the patience to explore its inner nature, the guarantee given back to you is the experience of "true fragrance".
After the shell is removed, the yellow sea urchin lies in the shell like an orange petal, scoops a piece into the mouth, and the entrance is like a tidal wave. The meat is slowly pushed away with the tip of the tongue, and the granularity instantly turns into a silky "cream", which stimulates the taste buds with freshness and satisfaction.
For sea urchin lovers, instead of putting a piece of gold leaf on the dish, it is better to lay a piece of fresh sea urchin. But there are so many sea urchins, how to choose different varieties? Which sea urchin is the best to eat this season?
<h1 class="pgc-h-arrow-right" data-track="16" What are the sea urchins commonly eaten >? </h1>
If there is a family of species whose members have gone extinct for more than 7,000 species, do you think that this species is also in danger? But on the contrary, people are still one of the most abundant marine creatures on the planet, yes, sea urchins.
From the clear shallow sea to the dark deep sea, from warm low latitudes to cold high latitudes, you can find the figure of sea urchins, but there are no specific numbers of how many kinds of sea urchins there are in the ocean.
There are almost 900 kinds of sea urchins known to be alive in the world, and there are more than 100 kinds of sea urchins near our country alone. But so many sea urchins, excellent taste and commercial value is also a few, different sea urchins, shape and taste have differences, the following to introduce to you a few of our common sea urchins.
Horse dung sea urchin
Horse dung sea urchin, listening to its name, you must be able to guess its appearance, small body, dark green shell, from a distance, indeed very similar to horse dung. It is the only species of sea urchin in the family Marcuss of the family Bulbophyllaceae, and is widely distributed in the southern part of Hokkaido to Kyushu in Japan, and is also produced in small quantities along the Korean Peninsula and along the coast of China.
Don't look at its small size, sea urchin yellow is particularly full, the best time to eat in April-June, when the sea urchin meat is bright orange yellow, rich taste, very sweet, belongs to the high quality of sea urchins.
Ezo horse dung sea urchin
Ezo horse dung sea urchin, although the name is similar to the horse dung sea urchin, it actually comes from the ball sea urchin genus of the ball sea urchin family, and the horse dung sea urchin is a "distant relative" of different genera of the same family. In terms of light appearance, the two sea urchins are actually very similar, but the shell of the Ezo horse dung sea urchin is reddish brown and the size is larger, so it is not difficult to identify.
This sea urchin is native to Hokkaido and the northern coast of Japan, and is also farmed along the northern coast of China, especially in liaodong and shandong peninsulas. Its eating season is from July to August, sea urchin yellow is orange-red, sweet and impactful, loved by diners, people often say Hokkaido horse dung sea urchin, usually refers to Ezo horse dung sea urchin.
Purple sea urchin
Purple sea urchin is the most common type of sea urchin in Japan, it comes from the genus Purple sea urchin of the sea urchin family, the shell is black and purple, the spine is long, the diameter is 5-7 cm, it is distributed from central Honshu to Kyushu in Japan, and it is also abundant in the southeast coast of China and Taiwan.
Its best consumption season is from April to June, and the mature sea urchin is yellowish in color, so it also has the title of "white sea urchin". Unlike the above two kinds of sea urchins, purple sea urchins are the "small freshness" in sea urchins, with a fresh and elegant taste and moderate sweetness, which is very suitable for novices to taste fresh.
Northern purple sea urchin
The northern purple sea urchin, also known as the light echinococcal sea urchin, comes from the genus bulbous sea urchin of the family Bulbophyllaceae, and is a "close relative" of the Ezo horse dung sea urchin. Say the north purple sea urchin you may be very unfamiliar, say its other name, everyone estimates to know, it is also known as "Dalian purple sea urchin", mainly distributed in the Liaodong Peninsula and Shandong Peninsula, in the north of China is very common, especially Dalian, but also rich in the north purple sea urchin.
Because of the similarity in appearance, and the sea urchin yellow is pale yellow, so many people will confuse the northern purple sea urchin and the purple sea urchin, but careful observation can find that the north purple sea urchin is larger, the shell diameter can reach 10cm, and its sea urchin yellow is thicker and more abundant, although the taste is not so sweet, but it is delicate and silky, and it has a different taste.
Dalian's North Purple Sea Urchin has two seasons every year, April-May and October-November, which is now the peak season for Dalian North Purple Sea Urchin!
Yellow sea urchin
Yellow sea urchin is also a relatively common type of sea urchin in China, it belongs to the order Wart Sea Urchin, because it is also distributed in the Tsugaru Strait in northern Japan, so it is also called Tsugaru Sea Urchin. Dalian's yellow sea urchin is more famous, the production season can be extended from October to March of the following year, its sea urchin yellowish yellow, the taste is thick and fresh.
Red sea urchin
Red sea urchin, also known as red sea urchin, has a red or dark red shell, much like a rambutan. It comes from the genus Red sea urchin of the family Orbrillaceae, the sea urchin yellow is a faint golden yellow, between the purple sea urchin and the horse dung sea urchin, the taste is thick and luscious, the best to eat in autumn, and is considered by many gourmets to be the most delicious sea urchin. However, the price of this sea urchin is also becoming more and more expensive because the catch has been declining year after year.
In addition to the above sea urchins, you can also see Chilean, Korean, Canadian sea urchins, interested friends can also try it.
<h1 class="pgc-h-arrow-right" data-track="16" > Dalian purple sea urchin, and it is time to taste it</h1>
Eating sea urchins pays attention to a fresh, seasonal, whether it is a female sea urchin or a male sea urchin, it will develop a golden sea urchin yellow child during the breeding season.
Delicate and smooth sea urchin yellow is the ovaries and seminal vesicles of sea urchins, the weight of the mature season can account for almost two-thirds of the internal tissues of the sea urchins, high content of amino acids, especially glycine and glutamic acid to make it very delicious, 15-25% fat content is to add a rich and smooth taste to it, so eat sea urchins, with the season to harvest delicious!
The most famous sea urchins in China are Dalian's North Purple Sea Urchin and Yellow Sea Urchin, which mature in spring and summer, and yellow sea urchins are listed in autumn and winter, so the folk also have the saying of "winter yellow summer purple".
At this time, it is the breeding season of the northern purple sea urchin, and the sea urchin yellow is full and full, which is a good time to be fat.
Weiku fresh Dalian purple sea urchin, today also "by the fresh", fresh, fat, full, enough to activate your lonely taste buds!
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Fresh Dalian purple sea urchin ¥199 purchase
Sea urchins are omnivorous animals, mainly feeding on algae, hydras, worms, different ecological environments have brought them different "recipes", but also shaped the flavor of different sea urchins.
The picky Northern Purple Sea Urchin likes to eat brown algae and green algae, and likes to inhabit the bottom of rocks and gravel with clear water quality, and they are not eye-catching in the general sea area, and Dalian has become one of the main producers of North Purple Sea Urchin with its excellent water conditions.
Here there is no severe cold in winter, the sea water does not freeze in winter; there is no heat in summer, almost unaffected by typhoons, the four seasons are distinct, there is no industrial pollution around, and the water quality is clear all year round, which is very suitable for the growth of sea urchins.
Moreover, the seabed rocks in this sea area are smooth, with rich and pollution-free high-quality brown algae and green algae resources, coupled with the water temperature and salinity are suitable, and the cultivated sea urchins are yellow and fat.
On December 15, 2010, the Ministry of Agriculture approved the implementation of the registration and protection of geographical indications of agricultural products for "Dalian Purple Sea Urchin", and since then, Dalian Purple Sea Urchin has become the "white moonlight" in the minds of many gourmets, and Dalian has also become a punch card for many sea urchin enthusiasts.
Now, you don't have to go to Dalian, come to Weiku, and use your fingers to punch in this Dalian purple sea urchin.
In order to ensure the freshness of sea urchins, all sea urchins will be packed and shipped as soon as they are harvested from underwater and shipped, and the whole process will be distributed in the SF cold chain. When you arrive at your house, the sea urchin is still stained with the clear sea water of Dalian, and after opening the shell, a pool of sweetness soaks the taste buds, just as delicious as what you eat at the beach!
<h1 class="pgc-h-arrow-right" data-track="16" > raw & cooked, each of which is delicious</h1>
Sea urchins are eaten in a variety of ways, whether they are eaten raw or cooked.
【Raw and refreshing】
The best way to eat fresh sea urchins is to "eat them out of the shell", because sea urchin yellow is easily decomposed by its own biological enzymes, and if it is left for too long, there will be a phenomenon of "autolysis".
Opening the sea urchin is very simple, first insert a scissors into the mouth on the top of the seafood, carefully cut the opening, cut off the shell a little bit; second, gently remove the dark internal organs; finally, gently wash it with water, and then eat it directly.
When you operate at home, remember to wear gloves or put them on a towel to operate Oh~
In Japan, raw food is the highest courtesy for sea urchins, especially the sea urchin platter, all kinds of sea urchins are listed in the plate, like a sea urchin tasting meeting, different tastes impact the taste buds, and experience a multiplied sense of happiness.
Upgraded eating method also has sea urchin sushi, the simplicity of vinegar rice + the richness of sea urchin, which contrasts with each other and does not steal the limelight, and it is delicious enough to enjoy it directly without any dipping sauce when eating.
Sea urchin rice bowl is even more luxurious, cover the white rice with full sea urchin, take a big bite into the mouth, chew willfully, while feeling the slippery sea urchin while tasting the sweet aroma of the rice grains, and then swallow it together, this kind of enjoyment, really irresistible!
If you want to further enhance the flavor, you can also accompany some crab meat, caviar, shrimp, these golden wind jade dew once they meet, they will win countless in the world, each with its own characteristics of the "ocean fresh" raised eyebrows, collision and fusion, the rice are decorated with heavy ink.
A large piece of inlet, the freshness of the sea water hits the taste buds, as if it contains a mouthful of glacial water, and the sense of irritation is surging in the mouth. The flesh is light and melts suddenly, just to slide directly into the throat, the upper and lower teeth are gently closed, and a delicious sense of ceremony ends satisfactorily, just one word: cool!
Cooked: Rich in variety
Of course, the gastronomic potential of sea urchins is far more than just raw food, and we recommend several common sea urchin delicacies that we hope to add inspiration to your table.
【Steamed egg with sea urchin】
The simplest thing to do at home is to steam the egg with sea urchin, first make the egg liquid on the pot and steam until it is six or seven ripe, and then lay a layer of sea urchin yellow on the custard, steam until it changes color and hardens, you can eat. Of course, you can also pour the egg mixture directly into the sea urchin shell that leaves only yellow after washing the internal organs, and coastal foodies like this "wild food".
Eggs and sea urchin yellow are warm and sweet things, as if born to raise eyebrows, steamed sea urchin yellow in the mouth is melted, delicious and fierce, seafood with the pure fragrance of custard, there is a wonderful "chemical reaction", so that the delicious to the next level.
【Sea urchin fried rice】
Sea urchin fried rice is also a simple and easy way to eat home,around the same steps as egg fried rice:
1. Mix the sea urchin and ginger and set aside;
2. Beat the eggs, put the oil into the pan, pour the eggs and scramble them after the oil is hot;
3. According to your own taste, prepare a little green vegetables, cut into granules and set aside;
4. Sauté the sea urchin and ginger into a paste, add the green vegetables and eggs and stir-fry, and finally add the rice and stir-fry evenly.
The fried sea urchin is mixed in rice like gold, melting in one sip, fresh and sweet and soft, not only not fishy, but there will be a special strong fragrance, so that people only have sweet and sweet between the lips and teeth, and the aftertaste is long.
【Korean sea urchin soup】
If you want to eat hot, you can also imitate the Korean-style sea urchin soup that Koreans love to eat, and boil the sea urchin together with kelp.
【How to eat Italian】
It's also good to reproduce the sea urchin pasta, which is very simple, fry the sea urchin in olive oil, garlic, parsley, stir it in the pasta and enjoy it. Each noodle is dipped in sea urchin sauce and sucked into your mouth, filling your mouth with a rich flavor.
【Sea urchin dumplings】
Of course, sea urchin dumplings are also a delicious way to eat, fresh sea urchins and meat fillings are stirred evenly, wrapped and rolled into the soup water, fished out after the dumplings are gentle, the filling is solid, bite, the meat smell is permeated with a strong sea urchin fresh fragrance, you can smell the taste from a long distance.
In the hands of the exquisite chef, the sea urchin should account for 2/3 of the dumpling filling, not only delicious, the price is also a lot of pork and scallion dumplings, fennel egg dumplings a few streets, really can be described as "hermes in dumplings".
If you have more delicious food methods, welcome to leave a message to communicate with us, the sea urchin season opens, and the fresh spirit of Dalian purple sea urchin hurry up and eat it!