lautnusantara.com Among the many species of marine animals, sea urchins are undoubtedly one of the most sought after and favored by connoisseurs and culinary lovers. Because of its strong and unique iodized taste, it is classified as a shellfish, even though it is not actually a seafood, but rather an invertebrate marine animal.

Characteristics, taste, fishing areas, use in cooking: here is everything you need to know about sea urchins, a delicious but little-known seafood product.

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Origin and fishing area

Sea urchins are invertebrate marine organisms, belonging to the echinoderm species, such as starfish or sea cucumbers. Covered in small or large spines, sea urchins are also called sea urchins or sea chestnuts. Furthermore, the word “sea urchin” comes from the Greek word meaning “urchin”. This is a very ancient animal, appearing more than 450 million years ago, long before there were land animals.

Widespread along the Mediterranean coast, especially in France and Italy, it is also widespread on the Atlantic coast, especially in countries such as Japan, Chile and New Zealand. In France, sea urchins, which are generally purple in color, can be found mainly in the southern part of the country.

Sea urchins' preferred habitats are rocky seabeds covered with algae and beds of Posidonia oceanica, the aquatic plants they feed on, usually in deep, low-light areas. The presence of animals is a sign of clean water: sea urchins do not like polluted seas and tend to settle where the water is clean and uncontaminated.

Characteristics, season and taste

The most common sea urchin in France is the purple one. Its scientific name is Paracentrotus lividus, it is an echinoderm from the Parechinidae family. With its unique and strange shape, sea urchins consist of a spherical calcareous shell surrounded by moving spines called "radiols" of varying length depending on the species (from 2 to 10 centimeters). On the upper side there is a serrated mouth. The edible part of the sea urchin is located inside its shell: these are five reproductive organs arranged in a star shape, the gonads, called coral, whose color can range from green to dark red depending on the season and the sex of the animal.

Sea urchin has a strong and intense marine flavor, with extraordinary complexity. They may have a slightly sweet taste, which can be reminiscent of citrus fruits and nuts.

In France, the fishing and sale of sea urchins is regulated to protect the species. They are banned from May to October to allow reproduction. The season in which we can enjoy this seafood product lasts from November to the end of April, but between January and March, sea urchins are fuller and more delicious.

Types and Varieties

There are over 900 types of sea urchins in the world, they come in a variety of colors and shapes… and are not always edible! In particular, some species of tropical sea urchins can be venomous. The color can range from blue or green, from red to black. Among the most well-known and appreciated varieties of sea urchins are the round sea urchin from the North Sea, the baguette sea urchin from the Philippines, the purple sea urchin from the Mediterranean, and the green sea urchin from Brittany.

Benefits and Priorities

Like most products of marine origin, sea urchins are rich in protein, mineral salts and vitamin A, but low in calories. But be careful, sea urchins can cause allergies because of their high iodine content.

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