Jellyfish, Sea Urchins, and Starfish

Those who think that octopus and squid are odd might find jellyfish and marine echinoderms, such as sea urchins and starfish, even more of a challenge. In the case of the last two, one has to get in under the thick carapace to find the delicious parts.

The only part of the sea urchin that is eaten is the so-called roe, the yellowish-brown reproductive organs—that is, the testicles and the ovaries. They make up two-thirds of the innards and it can be difficult to tell the one from the other. The roe has a high fat content, 15–25 percent, making it very creamy. This creaminess is also the source of the strong taste of the sea, due to the salt, iodine, and bromine in the roe. The fats coat the oral cavity, allowing the intensity of the tastes to linger for a long time. It also makes it possible to use the roe to thicken a sauce or a soup.