Thread: Sea Urchin roe, Am I missing something?

Originally Posted by Saitch

Someone gave me a small packet of Kingaroy Vegemite Peanuts. I'm a full blown addict now!

I was going to get you some, but........
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The light was on but nobody was home.

Maybe I got a crook one, these urchins were huge, only seen the little ones when i have been near the water

Originally Posted by Roverlord off road spares

i love seafood and recently see on Tv that people raving on about sea urchin row, its a delicacy.

............................. well if you like the taste of an over powering weedy and a horrible bitter fish gutty type taste .................

So, .................. a bit like abalone then ?

Deano

Originally Posted by VladTepes

I've tried real caviar. I like it, but of course I can't afford it.

Sea Urchin roe - nope.

When i was in Japan at Lake Bewa near Otsu there was a proper supermarket that had a large fish section took up 2 walls of the place, for the equivalent of $10AUD every night I would get my sushimi snack pack, it was always topped with fresh trout or salmon eggs, those round orangy/pink balls would just pop in the mouth. An delectable experience that I really miss.

I have found this here in Aus, haven't tried them though, I need to sell more parts before I can afford this luxury
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Yarra Valley Caviar

Originally Posted by DeanoH

So, .................. a bit like abalone then ?

Deano

Fresh abalone sliced ultra thinly cooked with a little garlic oil salt and pepper or a spicy Korean sauce is fantastic. First time I cooked abalone it was more like a rubber boot

Its a bit rich for me in large bits with a flavour to die for IF handled correctly. Only baby abalone or awabi is prepared as sashimi! Green lip or type make a big difference to flavour like the location of oysters. XO sauce is abs.

Originally Posted by NavyDiver

Fresh abalone sliced ultra thinly cooked with a little garlic oil salt and pepper or a spicy Korean sauce is fantastic. First time I cooked abalone it was more like a rubber boot

Its a bit rich for me in large bits with a flavour to die for IF handled correctly. Only baby abalone or awabi is prepared as sashimi! Green lip or type make a big difference to flavour like the location of oysters. XO sauce is abs.

I don't eat any seafood because I don't like the taste or smell. Long ago I was in a share house with a couple of Kiwis who dived for abalone at Gordon's Bay near Coogee. They made fritters with them. I tried one and wondered why anyone would rave about them. Bloody awful taste and tough as as an old boot even after having hell belted out of them with a mallet before preparation. They used to gather and relish sea urchins (kinea), considered a great delicacy. A pakeha once told me that the horis will eat anything that comes out of the sea or a river.

Hi,
Slice the abalone, then freeze it. Then mince the frozen pieces to make patties. Bind with egg, herbs to taste, and fry hot and quick in an oiled pan.
Yummy!
Cheers

Originally Posted by Roverlord off road spares

I need to sell more parts before I can afford this luxury
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Yarra Valley Caviar

How many kidneys have you sold?