Tasty and Pink, Sea Urchin Species May Be a Climate-Tolerant Food Source
Sea urchin is a delicacy in Asia, South America, Europe, and increasingly in California, where the uniquely flavored roe, or uni, is used in sushi, gourmet cuisine, and products such as sauces and flavorings. But the large red sea urchin (Mesocentrotus franciscanus) caught off the coast of Southern California—the primary urchin fishery in the U.S.—is vulnerable to increased water temperatures and ocean acidification.