December 1, 2006

• From the boat to your table

   

   
   

  
  So how does uni (sea urchin) go from the California kelp beds . . .

  . . . to your sushi plate?
  
  

  
  

  
  Let's follow the trail . . .
  
  (Uni boat at anchor off the Channel Islands, preparing for a dive)
  
  

  

  
  

   Fresh sea urchins are offloaded at the processing plant.

  
  

  

  
  

  Then they are cracked open to reveal the sea urchin roe.

   

  
  

  I'm calling them "roe" because it sounds more palatable.

   
  They're really sea urchin gonads.

   

  
  

  Gonads. 

   

  
  

   

   

  
  I never thought I'd have a reason to use that word in a sentence.

   

  
  

  

  
  

  
  

  Using the latest technological equipment, the roe is scooped out. 

   

  
  

  Nah, I'm kidding.  They use a spoon.

  

  
  

  Next, it's cleaned of whatever that purplish looking stuff is.

  

  
  

  Then they're given a bath in a solution of salt and alum.

  

  
  

  They soak in this solution for a bit.  This is where the roe is stabilized before packing.

  

  
  

  Then on to the packing process

  

  
  

  

  
  

  These are being prepped for the overseas market.

  

  
  

  These are waiting to be labeled for air shipment or for delivery to local sushi restaurants.

  

  
  

  And the end result.

  

  
  

  I hope you'll enjoy uni the next time you're in a sushi bar.  It's suggested that uni has the texture of a soft, moderately overripe avocado and is best eaten with soy sauce and lemon juice.  mmm. mmmm.

  
  

  I was told today that the future of the industry depends on the next generation of sushi aficionados!  Make sure to do your part!

  
  

  Me?   I don't touch the stuff.  ewww.

  
  

  • 8:23 pm
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