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Urgin for Urchins

July 28, 2011 - 10:12am
Britta T

Some people dread and despise the ornery, spined creature known as the sea urchin. However, it's becoming a normal affair to see people sluggin' down sea urchin shooters at the Little Italy Mercato. Squishy and tongue-like- it makes a great breakfast, lunch, or cure to those ever often Saturday morning headaches. Though you won't have to worry about eating the poking spines of the urchin, the "roe"(actually the gonads!) is the, urhh, mouthwatering delicacy sweeping the nation with growing popularity.

If you're brave enough to try your luck at slurping, Poppa's Fresh Fish offers the freshest catch every week. If you're still a bit hesitant, but interested in the flavor of uni- purchase a good amount of the uni and try putting together this tasty sea urchin bruschetta:

Combine 1/2 cup of minced yellow onions from Schaner farms, a dash of dry sherry, a bit of lemon juice, a handful of chopped cilantro from Vang's, and 1 tablespoon olive oil in a bowl. Add the urchins and season with salt and pepper. Let marinate while you grill the bread. Brush the bread slices with the remaining olive oil and grill over medium heat until both sides are lightly colored. Slice the toast into finger like shapes, top with the urchin and serve.