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Some Home Cooks Are Cracking Open Their Own Sea Urchin
The briny, creamy gonads inside a red sea urchin harvested from Santa Barbara. (Courtesy of Brenda Ton)
Some of the most revered sea urchin comes from Santa Barbara, but with high end restaurants shut down, the fishermen who harvest and rely on them for income are having to get creative.
They're turning to selling direct to the consumer – home cooks who are itching to get their teeth into those briny, creamy, yellow gonads.
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You come to LAist because you want independent reporting and trustworthy local information. Our nonprofit newsroom doesn’t answer to shareholders looking to turn a profit. Instead, we answer to you and our communities. We are free to follow facts wherever they lead and to hold power to account without fear or favor. Our only loyalty is to our readers and listeners and our mission: to inform, engage, and strengthen Southern California’s communities.
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