“I’ve never had someone try Uni for the first time and not like it” Yeah, I doubt that, the flavor of Uni is like liver of the ocean. It’s intense, irony, salty, buttery, all at the same time. I know a lot of people who would not like that.
I had uni for the first time a dew months back and its flavor was super delicious. Urchins and squid are a very conscientious food source and we ahould all be eating more of them
Probably farmed kelp, but farmed kelp is not done the same way as the kelp forest biome needs to grow. The kelp forest needs to grow tall anchored to the rocks. I've seen kelp being farmed hanging from ropes in the ocean. It's like the difference between a Christmas tree farm and a conifer forest.
When I was a kid, we would go to my grandma's house beside the sea for summer vacarion. At low tide, we will walk on the beach, head out to the sea and gather the freshest sea urchins Fast forward to 20 years later, over population in the small village caused the uchins to almost disappear from nearby coastlines. I miss those days when the sea was abundant with sustaina be food sources. I also miss my grandma., she passed away a few years ago. ❤
We have kelp farms in the ocean basically giant descendings nets with buoys on top. One of the ideas was to grow the kelp and since it is not truly buoyant it will sink to the bottom of the ocean and be a carbon capture. If they can sell it to feed animals it's a win/win.
not to mention... have to dive for massive amounts of zombie urchins, bring them back on the boat... Then ship it to this guy to "farm raise", until they get enough roe for human consumption?. But sure, anything to get rid of invasive species.. But that's a lot of work
so you have to dive for massive amounts of zombie urchins, bring them back on the boat... Then ship it to this guy to "farm raise", until they get enough roe for human consumption?. But sure, anything to get rid of invasive species.. But that's a lot of work
The video failed to mention the name and location of the restaurant that served the spotted rawn on tortilla chips topped with uni, along with the uni paella. I'd like to visit it since I live in California.
it's called The Tavern, located in Los Olivos, CA. however it seems like the paella is no longer being served and the uni tostada no longer mentions spot prawn
I didn't like uni first time, but was at a sushi shop pretty far inland. My first time cracking open a purple urchin fresh from the tide pool, though, that was delicious.
Is the kelp being gathered sustainably? The urchins are harvested to help with the kelp populations - but if the kelp for this farm is harvested from the same thinning forests, it might reduce the benefits from collecting the purple critters in the first place
Flavor to me can be described as ocean-flavored butter. Checkout Outdoor Chef Life for his catch and cooks on how he sustainably harvests uni and seaweed without damaging the environment.
I think market positioning is going to be key - don't focus on this being 'sustainable', that's not delicious or sought after; focus on the existing consumer sentiment that uni and Abalone are very very expensive delicacies, and this is a more accessible way to source them.
So... The problem is that wild sea urchins ate all the kelp in one region and the solution is to harvest the sea urchins, then feed them the kelp harvested from a different region and suddenly they are a sustainable seafood? Someone explain to me why this isn't just whitewashing the problem.
Most kelp we consume and used in agriculture is farmed. So it makes the problem easier to solve since there's now a way to generate money from trying to solve it. Before, uchin divers would ignore the purple urchins since they didn't have a lot of meat on them. But now, they have incentive to harvest them since farmers buy them, fatten them up, then resell them to restaurants.
Next Headline: Research-Team turns into Culinary Zombies due to developing an only Urchins Food-Diet. Say they won't move on to eating something else, since it makes to sense.
Chilean here. We eat sea urchin roe. It's pretty indescribable 😄 It's unique. It's like a creamy, concentrated shot of ocean, aromatic, both savory and sweet. It's not slimy, it's very intense. I have heard that different species of sea urchin taste different, so, maybe you'll find a milder one, or a stronger one. I prefer it to every other seafood. I hope you can try it one day and come up with your own description.
‘Urchins eat all the seaweed which is really bad for the environment so we need to get rid of them!’ ‘Quick! Put them in a farm to make money and give them all the seaweed!’ This needed more explanation.. I’m not sure how the environment is better off here. The farmers? Sure. The restaurants? Absolutely. But the kelp beds?
@@DiuQuy After searching the web. It appears there are only experimental Kelp farms in Cali. And there are some that just cut areas where kelp naturally occurs. So, it appears we have a conundrum here.
A little distressing, actually as urchins and abalone are only things otters can eat. Westerners are clueless about using less, not different and leaving food sources for other creatures. Radix malorum est cupiditas.
And wealthier countries are consuming too much meat, anyway. Americans eat 3x as much protein as they need. It‘s expensive and unhealthy. You don‘t need to become vegetarian, either.
