How Santa Barbara Sea Urchin Is Processed Commercially | Eater
"Specializing in sea urchin (uni), this marine-products operation brings in uni from Santa Barbara Island and San Clemente Island and offers a behind-the-scenes look at the harvesting and handling process. Team member Mark Nonoyama demonstrates the oddly therapeutic cracking of sea urchins and the careful grading of each roe by color, firmness, and dryness. The narrator, who receives uni in small, very expensive wooden trays, emphasizes uni’s intense umami—often called “butter of the sea”—and notes that before it became common on restaurant menus it was most often served on sushi with stock flown in from Santa Barbara and Hokkaido. The visit highlights the craft, meticulous quality control, and reverence that help explain uni’s prized status." - Eater Video
