My least favorite sushi
By Will Collette
Two unrelated articles that appeared the same week caught my eye. One was a URI piece on research to try to figure out a good way to raise sea urchins through aquaculture. The second was a report on Israeli research on the global die-off of sea urchins and its disruption of the marine ecology.
Although sea urchin (Uni) are the only variety of sushi I've encountered and really hated, I wondered what was the fuss. As the articles detail, sea urchins aren't just a food source, but a valuable part of ocean environment.
I begin with first with the URI story below, followed by the report from Tel Aviv University.
URI aquaculture professor and scientists worldwide look for solutions
By Hugh Markey.
Green sea urchin brood stock at the University of Maine’s Center for Cooperative Aquaculture Research. (Photo courtesy of Coleen Suckling) |
The eggs are commonly called uni, and Coleen Suckling, a
marine eco-physiologist and associate professor of aquaculture and fisheries at
the University of Rhode Island, is convinced that raising these animals and
harvesting the uni is part of a viable industry.
“If you think about what a clean ocean smells like, and translate that to taste, you’ll have an idea of what they taste like,” Suckling said.