Like chicken, the neutral flavour of giant red sea cucumber allows it to absorb the flavours of the dish. (C. Pearce/Fisheries and Oceans Canada photo)

You want me to eat what? From giant sea cucumbers to sea urchin

Our waters are the envy of other countries for these five delicacies - Part 2

Black Press Media invites you to take a culinary stroll through local waters to support the men and women in B.C.’s exotic fisheries. In this second installment of a two-part series we present five of B.C.’s top exotic exports you can try at home. Click here for Part 1.

Giant Red Sea Cucumber

There are about 30 species of sea cucumber off the B.C. coast, but only the giant red is harvested commercially — three-million pounds of it in B.C. last year.

These creatures are soft, gelatinous tubes with leathery skin (contrary to their slimy appearance), a reddish-orange colour and rubbery yellow spikes. They can grow to about two-feet long and weigh up to two pounds.

Giant reds are a highly sustainable food hand picked from rocky shorelines and kelp beds, where they play a useful role breaking down dead organic matter. They have no true brain, but a ring of neural tissue surrounding the mouth.

The skins are often removed by harvesters for sale as a traditional Chinese medicine (for heart and kidney ailments), allowing at-home cooks to jump straight to the meal preparation with the meat, of which there is very little of in each animal. Once seperated it has a less-intimidating appearance comparable to sliced chicken breast — pink-ish beige and smooth.

Some compare its texture to a scallop, yet noticeably more tender. The desired consistency in many Chinese recipies is somewhat more gelatinous while still remaining solid.

The taste is neutral, or bland. But again, like chicken, this allows it to absorb the flavours of the dish.

It’s popularly diced into stir fries, but as with scallops or prawns, it can be utilized in almost any manner imaginable by a willing cook.

Giant red sea cucumbers can be found in seafood markets across the Lower Mainland and online ordering sites for about $25 per pound.

Sea Urchin Roe

When it comes to sea urchin, the term ‘roe’ is really a euphemism for gonads (and has been falsely labeled by many cultures as an aphrodisiac). But don’t let that turn you away. Sea urchins have earned solid footing in the culinary world as a most satisfying, savoury custard of the sea.

The sea urchin, or more specifically the popular Pacific red sea urchin, lives in our shallow waters and rocky shores, feeding on seaweeds and algae. Its mouth is located on its underside and its anus at the top. Its hard spherical shell radiates with hundreds of sharp, defensive spines it can use as stilts to walk around the ocean floor.

Divers pick up the urchins by hand, making this another sustainable fishery with zero bycatch.

Inside the shell, it’s remarkably cavernous, mostly containing sea water, with a small stomach and digestive tract surrounded by five crescents of gold-coloured roe.

For eating, the shell is cut open with scissors and the roe spooned out. With a quick rinse in salted water it can be eaten on the spot in its purest form.

It has a thick, buttery texture with a sweet and briny taste, and is high in protein but low in fat and calories.

The uses of sea urchin roe are limitless: uni donburi (sushi), sea urchin stuffed calamari, sea urchin pasta, sea urchin teriyaki sauce, sea urchin on a cheese platter or added to a dollop of vanilla ice cream are but a few ideas to get you started. Many more can be found on the website for the Pacific Urchin Harvesters Association.

Sea urchin is widely available in restaurants and markets at affordable prices.

READ MORE: Marine ecologists at work to protect kelp forests in the Gwaii Haanas National Park Reserve

Seaweed

Seaweed may be the least challenging food for most to eat on this list, but it’s also the most overlooked considering there are 630 species in B.C. waters but we often only find it as a background flavour in a handful of dishes.

Seaweed production has doubled around the world in the past decade as a kind of miracle plant because it requires only seawater and sunlight to grow, provides habitat for other sea life, mitigates ocean acidification and acts as a powerful carbon sink that eclipses the capacity of land-based forests. It’s good for the planet but excellent for humans — we’re talking about protein, potassium, magnesium, Vitamin B12, iodine, omega-3 fatty acids, antioxidants, and loads of calcium.

Best of all is the taste, the deepest of umami flavours (with the possible exception to the darkest mushroom or black truffle) with the added kick of that salt-water sweetness.

If you’re just starting out with seaweed, try it in it’s dehydrated form and add it to seasonings, salads and soups. There are exceptional small-scale B.C. harvesters like Canadian Kelp and Dakini Tidal Wilds on Vancouver Island, and BC Kelp in Prince Rupert with an assortment of dried, locally-sourced varieties from pristine, government-licenced tenures.

Turning the industry on its head is Sidney-based Cascadia Seaweed. They’re the first operation to go into full-scale farming, building nurseries, investing in infrastructure and growing the sugar kelp, alaria and dulse varieties from seed to maturity. Cascadia’s primary focus is consumer packaged products — ready to eat seaweed snacks. They work in strict partnership with B.C. First Nations to share the economic opportunities and plan to have 500 hectares of B.C. farming tenure (1,000 football fields) in place by 2025, with the goal of becoming North America’s largest provider of cultivated seaweed.

A sneak-peak of their spring product lanuch inclueds a seaweed jerky (with the texture of meat, but with that unmistakable salt and umami flavour) and of course seaweed salads (as a wet vegetable, seaweed has a firm, clean bite that’s slightly chewy but fresh within cool northern waters).

Whether dry, wet, or prepared, a little B.C. seaweed goes great with any of the seafoods mentioned in this series. Experiment and enjoy.

READ MORE: Sidney’s Cascadia Seaweed hopes to float to the top of a growing industry



quinn.bender@blackpress.ca

 

A giant red sea cucumber, with the skin still attached, is processed aboard a harvest vessel immediately after catch. (Pacific Urchin Harvesters Association photo)

A giant red sea cucumber, with the skin still attached, is processed aboard a harvest vessel immediately after catch. (Pacific Urchin Harvesters Association photo)

B.C.’s red sea urchin roe is famous for its thick, buttery texture with a taste that’s both sweet and briny. (Photo supplied by the Pacific Urchin Harvesters Association)

B.C.’s red sea urchin roe is famous for its thick, buttery texture with a taste that’s both sweet and briny. (Photo supplied by the Pacific Urchin Harvesters Association)

Fresh sea urchin roe. (Ulleo photo)

Fresh sea urchin roe. (Ulleo photo)

Crews at Cascadia Seaweed pull in a harvest. (Photo supplied by Cascadia Seaweed)

Just Posted

The Langley Centennial Museum is hoping the public can help identify people in this photo from the Sperling Church Sunday School. (Langley Township photo)
Did you attend Sperling Church Sunday School in Langley?

Local residents can help ID people in historic local photos and preserve Langley history

Higher sales of cannabis helped Canadian farmers come out in the green. (Black Press Media File)
Cannabis processing could start shop in North Langley

Company is the latest to work on industrial operations locally

Langley Quilters Guild helped honour two long-time members of the Langley Memorial Hospital Auxiliary, including Pat Walker (left), with “beautiful quilts” to express appreciation for their years of service to the non-profit. Her quilt was presented by Nuala Adderley (right), the guild vice-president. (Special to Langley Advance Times)
Giving everlasting thanks to devoted Langley volunteers

Quilts given to two women who donate more than 30+ years each to Langley Memorial Hospital Auxiliary

Nixon Mahovlic, 8, was inspired by kindness week at Fort Langley Elementary so he set out to collect bottles to raise money for a local family in need. (Steve Mahovlic/Special to Langley Advance Times)
Daily confirmed COVID-19 cases reported to B.C. public health, seven-day rolling average in white, to May 12, 2021. (B.C. Centre for Disease Control)
B.C. preparing ‘Restart 2.0’ from COVID-19 as June approaches

Daily infections fall below 500 Friday, down to 387 in hospital

The Independent Investigations Office of BC (IIO) (File Photo)
Police watchdog investigating after man found dead in Surrey following a wellness check

IIO says officers ‘reportedly spoke to a man at the home before departing’

On Friday, May 14 at Meadow Gardens Golf Club in Pitt Meadows, Michael Caan joined a very elite club of golfers who have shot under 60 (Instagram)
Cannabis bought in British Columbia (Ashley Wadhwani/Black Press Media)
Is it time to start thinking about greener ways to package cannabis?

Packaging suppliers are still figuring eco-friendly and affordable packaging options that fit the mandates of Cannabis Regulations

Crowds at English Bay were blasted with a large beam of light from an RCMP Air-1 helicopter on Friday, May 14. THE CANADIAN PRESS/Marc Grandmaison
Police enlist RCMP helicopter to disperse thousands crowded on Vancouver beach

On Friday night, police were witness to ‘several thousand people staying well into the evening’

People shop in Chinatown in Vancouver on Friday, February 5, 2021. THE CANADIAN PRESS/Jonathan Hayward
Vancouver community leaders call for action following 717% rise in anti-Asian hate crimes

‘The alarming rise of anti-Asian hate in Canada and south of the border shows Asians have not been fully accepted in North America,’ says Carol Lee

Sinikka Gay Elliott was reported missing on Salt Spring Island on Wednesday, May 12. (Courtesty Salt Spring RCMP)
Body of UBC professor found on Salt Spring Island, no foul play suspected

Sinikka Elliott taught sociology at the university

The first Black judge named to the BC Supreme Court, Selwyn Romilly, was handcuffed at 9:15 a.m. May 14 while walking along the seawall. (YouTube/Screen grab)
Police apologize after wrongly arresting B.C.’s first Black Supreme Court Justice

At 81 years old, the retired judge was handcuffed in public while out for a walk Friday morning

Surrey RCMP in the 4900-block of 148th Street, a short road just off of King George Boulevard, on May 15, 2021 after a male was allegedly assaulted with a “pipe-like” weapon that morning. (Photo: Shane MacKichan)
Surrey RCMP investigating after person reportedly injured with ‘pipe-like’ weapon

Police investigating incident in the 4900-block of 148th Street

Most Read