1.0The Art of Tasting Portugalhttps://theartoftastingportugal.com/en/artoftastinghttps://theartoftastingportugal.com/en/author/artoftasting/rich600338<blockquote class="wp-embedded-content" data-secret="cW6cHKO1xp"><a href="https://theartoftastingportugal.com/en/products/sea/">Sea urchin</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://theartoftastingportugal.com/en/products/sea/embed/#?secret=cW6cHKO1xp" width="600" height="338" title="“Sea urchin” — The Art of Tasting Portugal" data-secret="cW6cHKO1xp" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=0;o<n.length;o++)n[o].style.display="none";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if("link"===t.message)if(a=d.createElement("a"),i=d.createElement("a"),a.href=r.getAttribute("src"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf("MSIE 10"),i=!!navigator.userAgent.match(/Trident.*rv:11\./),s=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://theartoftastingportugal.com/wp-content/uploads/2021/03/ourico-do-mar.jpg1919740A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin. A marine invertebrate related to the starfish; it hides in rocks and feeds on algae and small invertebrates. Juicy, fresh and with an intense flavour of the sea, it is a delicacy appreciated worldwide: from Japan where it is called “uni“ to France in the famous “oursinades“, and Ericeira, the village baptised in its honour. Ericeira is a derivation of “ouriceira“ (a place where there are many sea urchins). It can have many tones - from purplish to brown - and, ideally, it should be consumed raw and alive; it can also be steamed, baked or added to rice or soups. And even if you don‘t enjoy seeing it on a plate, you‘d still prefer to eat it rather than step on it!