Have you ever considered eating a sea urchin? For many, these spiky sea creatures might seem intimidating, something to avoid stepping on rather than savoring. However, along the Mediterranean coast, particularly in France, sea urchins, or oursins as they are known in French, are a highly prized delicacy. Let’s dive into the world of Sea Urchin Food and discover why the French, and seafood enthusiasts around the globe, are so enamored with this unique culinary treasure.
A Taste of the Mediterranean: My Sea Urchin Awakening
Like many, my first encounters with sea urchins were less than appetizing. Stumbling upon them while wading in the Mediterranean Sea, their prickly spines were more of a nuisance than an invitation to eat. It wasn’t until I immersed myself in the South of France, specifically in the charming coastal town of Sète, that my perspective dramatically shifted. My friend Nancy McGee, a long-time resident and expert on all things French, played a pivotal role in this culinary revelation.
Nancy recounted her initial hesitations towards sea urchins, a sentiment I wholeheartedly shared. She described beachside gatherings in Corsica, her husband’s hometown, where locals would enthusiastically harvest sea urchins directly from the sea. These fresh catches were then promptly opened and consumed right on the beach, accompanied by local wine. As a newcomer, Nancy was initially taken aback by this seemingly “primitive” feast, associating sea urchins more with pain than pleasure.
“I graciously refused the kind offers to join the feast but have since made up for lost time!” Nancy confessed, a sentiment that resonated with my own burgeoning curiosity.
Historically, sea urchins haven’t always enjoyed culinary fame. Their appearance, reminiscent of a “sea hedgehog” (their original name), led to less than flattering comparisons. In 19th century Newfoundland, they were even disparagingly called ‘whore’s eggs’. Yet, paradoxically, they were considered delicacies in ancient Pompeii, and the philosopher Aristotle himself was captivated by them, meticulously studying their intricate “mouth,” which he famously described as “Aristotle’s Lantern,” a powerful structure capable of drilling through rocks.
Nancy’s turning point came at a New Year’s Eve party in Sète. Amidst the festive atmosphere and a lavish seafood platter, she spontaneously decided to try a sea urchin. To her astonishment, the taste was an exquisite blend of delicate sweetness and oceanic freshness, nothing like her preconceived notions. This experience transformed her view, erasing any “primitive” associations and replacing them with an appreciation for the sea urchin’s unique and refined flavor. It was a moment of culinary awakening, a realization of the delicious treasure she had previously overlooked.
Celebrating Sea Urchin Food: The “Oursinade” Festival
The South of France is renowned for its vibrant festivals, especially during the summer months. However, one of the most unique and flavorful celebrations occurs in March in Sète: the Sea Urchin Festival, or “Oursinade.” This annual event is a testament to the region’s deep appreciation for sea urchin food.
During the Oursinade, the main square of Sète transforms into a bustling hub of seafood indulgence. Over 20,000 sea urchins are served throughout the weekend. For a modest price, visitors can savor a dish of freshly opened, raw sea urchins paired perfectly with a glass of local Picpoul white wine. Fresh baguette slices and butter are typically served alongside, complementing the briny sweetness of the urchins. These sea urchins are hand-picked by local divers from the nearby Mediterranean lagoon and are also available in local markets, offering a taste of the sea at an affordable price.
Often compared to oysters in their ability to evoke the pure essence of the sea, sea urchins deliver a “creamy ocean, slightly sweet flavor” that is both refreshing and complex. They are not fishy, but possess a distinct marine character that is highly sought after by seafood connoisseurs. Beyond their exquisite taste, sea urchins are also nutritious, packed with vitamin C, vitamin A, and protein. They are even rumored to be an aphrodisiac, adding to their allure, though that aspect remains a story for another time.
It’s important to note that sea urchin season in the Mediterranean is not during the summer months. To protect the species during their reproduction period, harvesting is prohibited from May to October. This seasonality further enhances their exclusivity and desirability as a culinary treat enjoyed during specific times of the year.
Enjoying Sea Urchin Food: Preparation and Recipe Ideas
The most common and arguably best way to enjoy sea urchin food is raw, directly from the shell. When prepared fresh, the bright orange or yellow “coral” (gonads) is simply scooped out and eaten. The taste is best appreciated with minimal accompaniment, perhaps just a squeeze of lemon juice or a piece of crusty bread. The French often pair them with dry white wine, like Picpoul, which complements the sea urchin’s salinity.
For those looking to explore cooked sea urchin dishes, the original article offers a simple yet elegant recipe:
Scrambled Eggs with Sea Urchin
Ingredients:
- 8 eggs
- 12 sea urchins
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- Open the sea urchins and carefully extract the “coral.”
- Beat the eggs with salt and pepper.
- Melt 1 tablespoon of butter in a double boiler (or a bowl over simmering water).
- Add the beaten eggs and stir continuously with a wooden spoon until they reach a creamy consistency.
- In a separate saucepan, melt the remaining 1 tablespoon of butter and gently heat the sea urchin coral for about a minute.
- Pour the heated sea urchin coral over the scrambled eggs and serve immediately.
This recipe offers a delicate way to incorporate sea urchin into a warm dish, highlighting its flavor without overpowering it.
Sea Urchin Folklore and Fascinating Facts
Beyond their culinary appeal, sea urchins are steeped in folklore and possess intriguing biological characteristics:
Legends:
- Fossilized sea urchins were once believed to be stones fallen from the sky during storms.
- Druids thought sea urchins were snake eggs.
- In Jamaica, certain sea urchin fossils (“Eurhodia”) are considered “lucky stones.”
Facts:
- Sea urchins first appeared millions of years ago, with over 200 species inhabiting waters worldwide.
- In southern England, fossil sea urchins were traditionally placed in dairies to prevent milk spoilage.
- They are widely believed to be potent aphrodisiacs.
- Sea urchins prefer rocky environments because their tube feet can effectively grip rocks.
- Interestingly, sea urchins lack a brain.
Conclusion: Embrace the Culinary Adventure of Sea Urchin Food
Sea urchin food, once an unfamiliar and perhaps even unappetizing concept, reveals itself as a sophisticated and delicious delicacy. From personal awakenings in the South of France to vibrant festivals celebrating its unique flavor, the sea urchin offers a true taste of the Mediterranean. Whether enjoyed raw and fresh from the shell or incorporated into refined dishes, sea urchin provides a unique culinary adventure for those willing to explore beyond conventional seafood choices. So, the next time you encounter sea urchin on a menu or at a seafood market, consider taking the plunge and discovering this oceanic treasure for yourself. You might just find yourself falling in love with this spiky yet surprisingly delightful food.
