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A group of sea invertebrates that are found at every measurable ocean depth. Echinoderms may account for 90 percent of the biomass on deep-sea floors (Harold McGee, On Food and Cooking). Sea urchins are the most widely known edible echinoderms, used by chefs mainly for their creamy, flavorful reproductive organs and eggs. These organs can account for up to 60 percent of the animal’s internal region.

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