{"id":5755,"date":"2021-03-08T23:15:03","date_gmt":"2021-03-08T23:15:03","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/ourico-do-mar\/"},"modified":"2023-02-27T12:30:37","modified_gmt":"2023-02-27T12:30:37","slug":"sea","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/","title":{"rendered":"Sea urchin"},"content":{"rendered":"\n
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A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin.<\/p>\n

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 \u201cuni\u201c to France in the famous \u201coursinades\u201c, and Ericeira, the village baptised in its honour. Ericeira is a derivation of \u201couriceira\u201c (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\u2018t enjoy seeing it on a plate, you\u2018d still prefer to eat it rather than step on it!<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Paulo Morais<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Sea urchin sushi wrapped in nori<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Lisbon<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin.<\/p>\n

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 \u201cuni\u201c to France in the famous \u201coursinades\u201c, and Ericeira, the village baptised in its honour. Ericeira is a derivation of \u201couriceira\u201c (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\u2018t enjoy seeing it on a plate, you\u2018d still prefer to eat it rather than step on it!<\/p>\n","protected":false},"author":3,"featured_media":7323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[510,515,306,502],"tags":[],"acf":[],"yoast_head":"\nSea urchin - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sea urchin - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"A 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 \u201cuni\u201c to France in the famous \u201coursinades\u201c, and Ericeira, the village baptised in its honour. Ericeira is a derivation of \u201couriceira\u201c (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\u2018t enjoy seeing it on a plate, you\u2018d still prefer to eat it rather than step on it!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-08T23:15:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-27T12:30:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/ourico-do-mar.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1919\" \/>\n\t<meta property=\"og:image:height\" content=\"740\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/ourico-do-mar.jpg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/ourico-do-mar.jpg\",\"width\":1919,\"height\":740},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/\",\"name\":\"Sea urchin - The Art of Tasting Portugal\",\"isPartOf\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/#primaryimage\"},\"datePublished\":\"2021-03-08T23:15:03+00:00\",\"dateModified\":\"2023-02-27T12:30:37+00:00\",\"author\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\"},\"breadcrumb\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/theartoftastingportugal.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sea urchin\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\",\"name\":\"artoftasting\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"caption\":\"artoftasting\"},\"url\":\"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sea urchin - The Art of Tasting Portugal","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theartoftastingportugal.com\/en\/products\/sea\/","og_locale":"en_US","og_type":"article","og_title":"Sea urchin - The Art of Tasting Portugal","og_description":"A spoonful of the ocean: perhaps this is the best synthesis of what it is to taste a sea urchin. 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Juicy, fresh and with an intense flavour of the sea, it is a delicacy appreciated worldwide: from Japan where it is called \u201cuni\u201c to France in the famous \u201coursinades\u201c, and Ericeira, the village baptised in its honour. Ericeira is a derivation of \u201couriceira\u201c (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\u2018t enjoy seeing it on a plate, you\u2018d still prefer to eat it rather than step on it!<\/p>\n<h3>Related with this product<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/5755"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=5755"}],"version-history":[{"count":5,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/5755\/revisions"}],"predecessor-version":[{"id":14461,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/5755\/revisions\/14461"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/7323"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=5755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=5755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=5755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}