The Guardian: Sea urchin is in demand. It’s the ocean’s foie gras: delicious, but not entirely ethical

There are only going to be a handful of meals you think about on your deathbed. It doesn’t matter how many times you have sampled the latest deep-fried insect limbs or unicorn smoothie – ultimately, you will be left with four or five things seared on your brain. On my list, right up there alongside fillet steaks from Hawksmoor and the wines of Bekaa Valley, would be uni, the Japanese name for sea urchin, as it’s more widely known in the UK.

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Industry NewsJonathan Wood