Sea urchins, also known as spiny sea snails, are one of the eight most prized delicacies of the ocean. Despite their spiky exteriors, their delicious flesh and high nutritional value make them a favorite. There are many varieties of sea urchins, so which one is the most delicious? Today, I've compiled a list of ten of the most delectable sea urchins currently considered to be: sea urchin (also known as Ezo sea urchin), purple sea urchin, spiky sea urchin, red sea urchin, yellow sea urchin, white-bearded sea urchin, California red sea urchin, purple ball sea urchin, and northern ball sea urchin. Let's explore these top-quality sea urchins and their details.
1. Sea urchin with horse manure (bright orange roe/rich and delicious flavor/best served from April to June)
The sea urchin, named for its resemblance to horse dung, has a dark green or grayish-green appearance and is considered one of the most delicious sea urchins. Its shell is sturdy, hemispherical, with a slightly convex auricle and a flat mouth, and relatively short spines. Although not large, its internal roe is exceptionally rich and deep in color. The gonads of the sea urchin are rich in nutrients, with a water content as high as 64.20%, an ash content of 12.70%, a crude fat content of 2.34%, a protein content of 12.25%, and a total sugar content of approximately 5.59%. It is highly sought after during the few months it is available each year. Its best season is typically from late spring to early summer, when it has a rich, sweet, and smooth flavor, exuding a succulent taste. Some describe eating the sea urchin as a "French kiss on the tongue."
2. Hokkaido sea urchin (sea urchin yellow-orange-red/high sweetness/best in July-August)
Ezo-Mafum sea urchin, also known as Hokkaido sea urchin, is much larger than the common sea urchin and is ranked among the top ten delicious sea urchins. This sea urchin grows at an astonishing rate, with the largest individuals reaching a shell diameter of over 10 centimeters. Its roe is orange-red, resembling a plump, ripe persimmon, with each yellow segment large and full, firm in texture, and noticeably granular. When tasted, the rich, succulent fat explodes in the mouth, leaving a long-lasting, sweet aftertaste. Ezo-Mafum sea urchin can be eaten raw or used to make sea urchin sauce and other delicacies. It has a delicious flavor and is highly nutritious; its gonads are rich in amino acids, polysaccharides, and highly unsaturated fatty acids, giving it high nutritional and medicinal value. Ezo-Mafum sea urchin from Hokkaido, Japan, is particularly outstanding, and its best flavor is found in July and August each year.
3. Purple Sea Urchin (light yellow sea urchin yolk/refreshing and sweet aftertaste/best served from April to June)
Purple sea urchins belong to the family Ursidae and are commonly known as "southern purple urchins." They are approximately 5-7 cm in diameter with relatively long spines and a deep purplish-black color. Purple sea urchins are found in the central Honshu to Kyushu regions of Japan and the southeastern coastal areas of China, and are best enjoyed from late spring to summer. The roe of the purple sea urchin is a pale yellow, hence it is also called "white sea urchin." Its surface has a clearly visible granular texture, and each segment is only about the size of a little finger. No seasoning is needed when eating it. Compared to the slightly aggressive and strong flavors of the previous two types of sea urchins, purple sea urchins have a fresh and natural taste, with a delicate and sweet flavor, carrying a natural ocean aroma. Its light and silky texture makes it ideal for first-time sea urchin tryers.
4. Light-spined sea urchin (pale yellow roe/refreshing and elegant taste/best from September to November)
The spiky sea urchin, also known as the northern purple sea urchin or the Dalian purple sea urchin, resembles the purple sea urchin in appearance but belongs to a different family. The spiky sea urchin has relatively uniform spine length and is larger than the purple sea urchin, approximately 6-10 cm in length. Its shell is purplish-black or dark brown. This sea urchin is mainly distributed along the coast to depths of 50-60 meters, with a very few individuals reaching depths of up to 180 meters. They often inhabit rocky reefs where seaweed grows, and can also be found along the northeastern coast of my country. The spiky sea urchin has a very distinct granular roe, usually pale yellow, and is known for its elegant and delicate texture. Although its flavor is not as strong, and its aftertaste is slightly less sweet, the silky smooth sensation it provides when melting on the tongue is unparalleled, something other sea urchins cannot match.
5. Red sea urchin (sea urchin yellow-reddish brown/rich and sweet/best from September to November)
Red sea urchins, belonging to the family Ursidae, are a nutritious and delicious sea urchin species. They are approximately 7-8 cm in diameter with a reddish-brown shell. Although widely distributed, their resources are relatively scarce along the Pacific coast, making them rare in China. Their season is typically in autumn. The sea urchin's yellow color has a golden hue, a unique texture, and a mild, sweet, and delicious flavor. Red sea urchins are rich in nutrients; every 100 grams of fresh red sea urchin contains 41 grams of protein and 32.7 grams of fat, as well as vitamins A and D, various amino acids, phosphorus, iron, calcium, and other nutrients. The fat is mainly composed of healthy unsaturated fatty acids and phospholipids. Their gonads contain eicosapentaenoic acid (EPA), accounting for more than 30% of the total fatty acids, which helps prevent cardiovascular disease.
6. Yellow sea urchin (pale yellow/sweet/soft and delicate)
Yellow sea urchins are a common type of sea urchin. Their spines are relatively coarse and vary in length. The shell is yellowish-brown, while the urchin itself is pale yellow. Yellow sea urchins are most abundant in winter. Raw yellow sea urchins are extremely delicious, with a tender and smooth texture. The flavor is even more exquisite when paired with wasabi. In contrast, steamed sea urchins, while losing some of the raw flavor, have a superior texture, as smooth as tofu, making them very suitable for the elderly and children. Traditional Chinese medicine believes that sea urchin roe has the effects of strengthening virility, nourishing the heart, strengthening bones, and replenishing blood. In my country, sea urchin roe is considered a top-grade tonic, renowned for enhancing physical strength and mental alertness, and is especially popular among men, thus being praised as a "marine elixir."
7. White-bearded sea urchin (yellowish-orange color/melts in the mouth)
Which type of sea urchin is the most delicious? The white-bearded sea urchin is a treasure of the tropical Atlantic Ocean, often called "Caribbean caviar." This type of sea urchin is relatively large, ranging in color from black to brown and even purple. It has a rounded back and a relatively flat belly, covered with short, fine white spines. The roe of the white-bearded sea urchin is large and soft, with a fresh and delicate taste that melts in your mouth, retaining the natural aroma of the sea urchin. Its pure, high-mountain spring water has an unparalleled sweetness that other sea urchins cannot match. It is said that because of its amazing deliciousness, the white-bearded sea urchin has been overfished, leading to a dwindling supply. Many countries have implemented measures to almost completely ban its harvest, with some only allowing it for a very limited number of days, and even then, fishing rights are allocated only to a small number of professional fishermen.
8. California Red Sea Urchin (Golden yellow sea urchin/smooth texture/California gold)
California red sea urchin, also known as Canadian sea urchin, originates from North America and is widely recognized as one of the most delicious sea urchins. This sea urchin has a reddish-black shell with long, sharp spines, and is known for its deep color and large size. Top-quality varieties can even be the size of a palm, with a diameter reaching up to 18 centimeters, 1.5 times the size of the Japanese sea urchin. Its gonads are golden yellow, with a sweet, non-astringent taste and a rich, smooth texture. Each lobe is intact and melts in your mouth, like ice cream, offering an extremely delicious and unparalleled flavor, truly deserving the title of the world's most delicious "tongue." The roe of the California red sea urchin is not only delicious but also rich in vitamins A and D, various amino acids, and minerals such as phosphorus, iron, and calcium, which are easily absorbed by the body. Its unique flavor not only stimulates the appetite but also satisfies the taste buds, showcasing the charm of marine delicacies.
9. Purple Sea Urchin (light yellow hue/mildly sweet)
The purple sea urchin is a species of sea urchin unique to North America, found in Canada, Mexico, and the United States. Its shell can grow up to 10 centimeters long, is deep purple, and has a flattened, round shape. Its gonads are pale yellow. The purple sea urchin is not only delicious but also highly nutritious. Every 100 grams of fresh purple sea urchin roe contains 41 grams of protein and 32.7 grams of fat, and is also rich in vitamins A and D, various amino acids, and minerals such as phosphorus, iron, and calcium. Foods made from the roe of the purple sea urchin, such as salted purple sea urchin, purple sea urchin sauce, and canned purple sea urchin, can enhance the body's immunity and have calming, blood-nourishing, and sexual-function-promoting effects. Due to its rich hormone content, it can also nourish yin and kidneys, and beautify the skin, making it a very beneficial food choice.
10. Northern Sea Urchin (yellowish-orange color/large and plump)
Northern sea urchins are widely distributed in mid-to-high latitude regions such as the United States, Canada, and Northern Europe, with a maximum diameter of up to 8 centimeters. They resemble the Ezo sea urchin in appearance, with thick, plump flesh and an excellent texture. Their gonads are orange-yellow, and when eaten, they have a fresh aroma of the sea and plants. Northern sea urchins can be prepared in several delicious ways. For example, they can be stir-fried: Mix the sea urchin thoroughly with minced ginger, heat oil, pour in eggs and stir-fry until cooked, then set aside. Next, stir-fry the sea urchin and minced ginger in oil until thickened, add vegetables and the stir-fried eggs, and stir-fry quickly before serving. They can also be steamed: Place the prepared sea urchin in a steamer, steam until cooked, and then serve with a dipping sauce made of soy sauce and wasabi. This method of dipping the sea urchin in the sauce is delicious and nutritious, and is believed to have health benefits, including strengthening the body, improving bone health, and nourishing the mind.
This list takes into account factors such as the taste, quality, nutritional value, and public awareness of sea urchins, conducting a comprehensive evaluation to select the best-tasting sea urchins. If you have any questions about this list or would like to share your opinions, please leave a comment below. Discussion and exchange are welcome.
