Sea hedgehogs or more commonly known as sea urchins are a spectacular sight. These marine invertebrates are a key element in the ocean’s food chain, feeding on algae and food or many varieties of fish. They are also a delicacy in Japan, and frequently over-harvested by Japanese fishermen.

Vibrant purples, reds and blues are the eye-catching colors of sea urchins which can be found in oceans all around the world from British Columbia to Hawaii, from the coast of Maine to the shores of Italy. These invertebrates ‘see’ by using their spines, much like a possum uses its whiskers or a bat uses sonar. A close relative of the starfish, their empty shells are often collectors items because of their beauty and color.

Why is sea urchin so special as a delicacy? The delectable yellow roe is like gold from the ocean. It’s sweet and embodies all the flavor of the deep ocean. Don’t be freaked out if you are served fresh sea urchin because it will probably still be moving. Fresh from the ocean, cracked and served, sea urchins are highly sought after by many culture’s foodies.

While it is commonly served in Japan as sushi (both male and female parts), it is also a very popular, exotic dish in Martinique, Bahamas. Below is a great recipe for these fluffy, fried treat.

1. First, soak your sea urchin uni (the five yellow finger like parts under the shell) in lime juice, salt, pepper, garlic and a pinch of scotch bonnet pepper (hot!) for about 30 minutes.

2. Mix the batter in a bowl by combining one cup of flour, 1-1/3 cups of milk, salt, black pepper, and garlic to taste. Also add one scallion, two chives, 1/3 scotch bonnet pepper, two teaspoons of baking soda, and a teaspoon of chopped parsley.

3. Remove your urchin form the marinade and toss it into the batter. Let it sit for for three hours.

4. Heat or peanut oil up to 350 degrees and drop your sea urchin in to fry. Cook until golden brown and place on a paper towel to cool a bit.

5. Serve with your favorite sweet pepper compote or just pop them in your mouth! Enjoy!

By LA DiNardi