[c-goat]

Does anyone here dive for sea urchin,non commercial?
What are the regs,if any?
How would you prepare for sushi etc.?

[rojodiablo]

Not really into them. You are allowed a gag of the things, like 30 of them. What to look for- the black, purple black colored ones. Look for urchins that have a big center mass, and nott too huge of spimes. A lot of very long spines on a smallish urchin, though it may look good, is a sign of an urchin that is not getting enough good food. Break open a few to check for the color of the roe and the size. You want to see a good size roe sack, orange yellow to yellow in color. The blue urchins are a waste of time, don't bother. As for prepping, I have used a dash of balsamic vinegar/ soy sauce to pickle them for a minute or 3, and then drop the slimy pile into my sashimi. There are lots of urchin recipies and ways to prep them.

[Fresh One]

Originally Posted by c-goat

Does anyone here dive for sea urchin,non commercial?
What are the regs,if any?
How would you prepare for sushi etc.?

I've had them at sushi bars where they are live and they simply hack them open, scoop out the goo, fill up the shell with grated radish and lay the goo over a small leaf which is placed on top and serve. Its trippy when they squeeze a lemon on them and the spines move around when they are on your plate ready to be eaten. Kind of like a rattlesnake with no head.

[M/V Santa Rosa]

we are the biggest company around when it comes to sea urchin.

come on down and I will show you how we do it... from start to finish..

[c-goat]

Thanks guys.Thanks Tommy I plan on stopping by there one of these days,seeing your video has gotten me thinking,Ive stabbed and broke open lots of urchin diving,for obvious reasons,yet Ive never thought of bringing some home to try.