海胆 - 带壳 10 磅

奶油般的甜味、浓郁的鲜味和清爽咸鲜的“海洋味”完美融合。

打开和处理海胆比你想象的要简单，但由于海胆的棘刺很锋利，所以需要小心。目的是安全地取出并清洗其中的五节可食用部分，也就是所谓的“海胆卵”。

你需要准备的物品

• 活海胆
• 厚手套（为安全起见，强烈建议佩戴防割手套或橡胶手套）
• 锋利的厨房剪刀（或者一把结实、干净的剪刀）
• 小勺（用小咖啡勺或柚子勺都很好用）
• 两个碗：一个用于废弃/丢弃液体，一个用于盐水（每 2 杯冷水加入 1 汤匙盐——这样可以防止海胆变软烂，不像用淡水泡海胆那样。）
• 纸巾或干净的布

逐步准备

1. 处理和放置海胆

• 戴手套：务必戴上手套，以保护双手免受尖刺伤害。
• 找到嘴巴：将海胆翻过来，使小小的圆形口（通常被称为“亚里士多德灯笼”）朝上。这是海胆壳上最扁平、棘刺最少的部分。

2. 打开 Shell

• 切开开口：用厨房剪刀小心地在海胆口部周围剪出一个圆圈。海胆壳虽然​​坚硬，但并不特别厚。有些厨师喜欢在平坦的腹面边缘附近剪出一个更大的圆圈，以便更容易取出海胆。
• 取出并沥干：提起并移除贝壳的切口部分，包括口器（看起来像一个白色的五叉状结构）。
• 排出液体：将海胆倒扣在便盆上，倒出里面的深色液体和松散的内脏。这种液体主要成分是海水和消化物。

3. 提取Uni

• 确定大学：看看空心的外壳里面。你会看到五个亮橙色或金黄色、舌状的节段附着在贝壳内壁上。这是珍贵的独角兽。
• 轻轻舀取：用小勺小心地将海胆瓣片滑到每片海胆下方，完整地舀出。这样做的目的是为了保持海胆条的完整性，从而达到最佳的摆盘效果。
• 清除杂物：在贝壳内，你还会看到一些深色、绿黑色或棕色的物质——这是消化道和部分消化的海带。不是用勺子把这些碎屑和海胆一起捞出来。在捞出海胆之前，用勺子尽可能地刮掉这些碎屑，或者用纸巾擦拭干净。

4. 冲洗和最终清洁

• 用盐水冲洗：将挖出的海胆块放入碗中。盐水轻轻地将海胆在盐水中晃动，洗掉残留的黑色碎屑或小块贝壳。
• 最终检验：你可以用手指或镊子仔细地去除附着在鱼卵上的任何细小、顽固的黑色碎屑。
• 擦干：小心地将清洗干净的海胆转移到干燥的纸巾或干净的布上。静置一分钟，让其吸收多余的水分。

🍽️食用建议

• 原始而简单：这是品尝其新鲜风味的最佳方式。将海胆立即单独享用，可以撒上少许优质海盐，挤上一点迈耶柠檬汁，或者淋上一些优质橄榄油。
• 经典大学：可以放在一小碗温热的调味寿司饭上（握寿司），或者用海苔包裹起来（军舰卷）。
• 美食家：用它来制作一份奢华的海胆意面酱（与少许奶油和黄油混合）或者在简单的海鲜烩饭最后拌入一勺。

Opening and preparing a sea urchin is simpler than you might think, but it requires care due to the sharp spines. The goal is to safely access and clean the five edible segments of roe, known as uni.

What You Will Need

• Live Sea Urchin
• Thick Gloves (Cut-resistant or rubber gloves are highly recommended for safety)
• Sharp Kitchen Shears (or strong, clean scissors)
• Small Spoon (a demitasse or grapefruit spoon works well)
• Two Bowls:One for waste/discarded liquidOne with Saltwater Brine (use 1 tablespoon of salt per 2 cups of cold water—this prevents the uni from turning mushy, unlike fresh water)
• Paper Towels or a Clean Cloth

Step-by-Step Preparation

1. Handle and Position the Urchin

• Wear Gloves: Always wear gloves to protect your hands from the spines.
• Find the Mouth: Turn the sea urchin over so the small, circular mouth (often called "Aristotle's Lantern") is facing upward. This is the flattest, least spiny part of the shell.

2. Open the Shell

• Cut the Opening: Using the kitchen shears, carefully cut a circle around the mouth of the urchin. The shell is rigid but not extremely thick. Some chefs prefer to cut a larger circle near the perimeter of the flat underside for easier access.
• Remove and Drain: Lift and remove the cut-out section of the shell, including the mouthparts (which look like a white, five-pronged structure).
• Drain the Liquid: Invert the urchin over your waste bowl to pour out the dark liquid and any loose internal contents. This liquid is mostly seawater and digestive matter.

3. Extract the Uni

• Identify the Uni: Look inside the hollowed shell. You will see five bright orange or yellow/gold, tongue-shaped segments attached to the inside walls of the shell. This is the prized uni.
• Gently Scoop: Take your small spoon and carefully slide it underneath each uni segment, scooping it out in one piece. The goal is to keep the strips intact for the best presentation.
• Clean Out Debris: Inside the shell, you will also see some dark, green-black or brown material—this is the digestive tract and partially digested kelp. Do not scoop this out with the uni. Use the spoon to scrape and remove as much of this debris as possible before removing the uni, or use a paper towel to wipe it clean.

4. Rinse and Final Clean

• Rinse in Brine: Place the scooped uni pieces into your bowl of saltwater brine. Gently swish the uni in the brine to wash off any remaining black debris or small pieces of shell.
• Final Inspection: You can use your fingers or a pair of tweezers to meticulously remove any tiny, stubborn black bits clinging to the roe.
• Pat Dry: Carefully transfer the cleaned uni onto a dry paper towel or clean cloth. Let them rest for a minute to absorb any excess moisture.

🍽️ Serving Suggestions

• Raw and Simple: This is the best way to appreciate the fresh flavor. Serve the uni immediately on its own, perhaps with a touch of good sea salt, a tiny squeeze of Meyer lemon, or a drizzle of high-quality olive oil.
• Classic Uni: Serve it atop a small bed of warm, seasoned sushi rice (nigiri) or wrapped in nori seaweed (gunkan-maki).
• Gourmet: Use it to make a decadent Uni Pasta Sauce (blended with a little cream and butter) or stir a spoonful into a simple seafood risotto at the very end.

All fresh seafood ships via overnight delivery in insulated packaging with gel ice packs to ensure it arrives properly chilled and at peak freshness.

Upon delivery, transfer your seafood immediately to the coldest part of your refrigerator and consume within 1 to 2 days for optimal quality and flavor.