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.
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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.