Chile produces nearly half the world’s supply of edible Sea Urchin, extracting the prickly and highly sought after mollusk year-round in coastal waters from Arica, in the north, to Cabo de Hornos in the far south.
Nutrition: Sea Urchin flesh is high in protein and low in fat.
Uses: With its delicate sweet-sea flavor and a temptingly soft texture, Sea Urchin is often spritzed with lemon and eaten raw. It is also added to complement salads and other seafood dishes. In Asia and elsewhere, foodies and chefs consider Urchin roe a delicacy.