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

Get local stories you won't find anywhere else right to your inbox.
Sign up here

 

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

Grade 12 LSS student Catherine Sampson, Grade 8 LSS student Cianna Vincent, and LSS Aboriginal Education teacher Brenda Kohlruss led the LSS ceremony honouring missing and murdered Indigenous women, girls and two-spirit people. (Cole Schisler photo)
Ladysmith Secondary ceremony honours missing and murdered Indigenous women and girls

A small ceremony was held in the LSS foyer on the National Day of Awareness for MMIWG

Peter and Wayne Richmond and 49th Parallel Grocery won the award for Business Achievement 20+ Employees at the Duncan Cowichan Chamber of Commerce’s 22nd Black Tie Awards on Tuesday, May 4, 2021. (Submitted)
Ladysmith businesses recognized at Black Tie Awards

Black Tie Awards are given annually by the Duncan Cowichan Chamber of Commerce

Ladysmith’s Town Council met on May 4 and set a 0.52 percent increase for 2021 property taxes. (Town of Ladysmith/YouTube)
Town of Ladysmith adopts 0.52 percent tax increase for 2021

Mayor Aaron Stone praises the increase as among the ‘lowest in the province’

The CVRD introduces new app to contact residents during emergencies. (CVRD photo)
CVRD launches new app to spread information during emergencies

Cowichan Alert is a free app that can be downloaded onto smartphones, computers

RCMP. (Phil McLachlan/Black Press)
Unlawful entry triggers heart condition for Ladysmith woman

An intoxicated man entered the Lavines’ apartment in the middle of the afternoon

Jose Marchand prepares Pfizer COVID-19 vaccination doses at a mobile clinic for members of First Nations and their partners, in Montreal, Friday, April 30, 2021. The National Advisory Committee on Immunization is coming under fire after contradicting the advice Canadians have been receiving for weeks to take the first vaccine against COVID-19 that they’re offered. THE CANADIAN PRESS/Ryan Remiorz
Trudeau says he is glad he got AstraZeneca, vaccines are only way out of pandemic

‘The most important thing is to get vaccinated with the first vaccine offered to you’

B.C.’s provincial health officer, Dr. Bonnie Henry. THE CANADIAN PRESS/Jonathan Hayward
Dip in COVID-19 cases with 572 newly announced in B.C.

No new deaths have been reported but hospitalized patients are up to 481, with 161 being treated in intensive care

Protesters attempt to stop clear-cutting of old-growth trees in Fairy Creek near Port Renfrew. (Will O���Connell photo)
Clash between loggers, activists halts forestry operations over Fairy Creek

Forest license holders asking for independent investigation into incident

The courthouse in Nanaimo, B.C. (News Bulletin file)
Island man sentenced in Nanaimo after causing a dog unnecessary pain and suffering

Kiefer Tyson Giroux, 26, of Nanoose Bay, given six-month sentence

Following a one-year pause due to the pandemic, the Snowbirds were back in the skies over the Comox Valley Wednesday (May 5) morning. Photo by Erin Haluschak
Video: Snowbirds hold first training session in Comox Valley in more than 2 years

The team will conduct their training from May 4 to 26 in the area

Solar panels on a parking garage at the University of B.C. will be used to separate water into oxygen and hydrogen, the latter captured to supply a vehicle filling station. (UBC video)
UBC parkade project to use solar energy for hydrogen vehicles

Demonstration project gets $5.6M in low-carbon fuel credits

FILE – A student arrives at school as teachers dressed in red participate in a solidarity march to raise awareness about cases of COVID-19 at Ecole Woodward Hill Elementary School, in Surrey, B.C., on Tuesday, February 23, 2021. THE CANADIAN PRESS/Darryl Dyck
B.C. ‘should be able to’ offer 1st dose of COVID vaccine to kids 12+ by end of June: Henry

Health Canada authorized the vaccine for younger teens this morning

A woman in the Harrison Mills area was attacked by a cougar on Tuesday, May 4. B.C. Conservation Officers killed two male cougars in the area; the attack was determined to be predatory in nature. (File photo)
2 cougars killed following attack on woman in Agassiz area

Attack victim remains in hospital in stable condition

Most Read