Polynesian Sea Urchin Technique

Here was something worth learning! The lesson took place on the island of Vahine, near the bigger island of Tahaa. Professor Haimatu (whose name means "Crown of Eyes") demonstrated how to extract the "meat" from a spiny sea urchin.

We were fortunate that the timing was right because the meaty part is apparently good only during the moon phase between quarter moon and full moon. This was the last possible day.

First you go out on the reef at night when they come out to feed and use special tools to pick them up.

Then, by vigorously shaking them in a wire basket at water level, you remove the sharp spines.

The next step is to crack open the top of the thin shell where the mouth is and remove all inner material except the "meat" at the bottom.

Then you circle the inside of the shell with your thumb, separating the "meat" lobes from the interior wall.

Once the "meat" is out you have to carefully remove a thin purple membrane.

You are left with the lobes of  sea urchin "meat" which can be eaten raw or with a drop of lime juice.

All material not eaten is thrown into the sea where the fish will consume them.

There are three varieties of sea urchin here. It is known as "uni" in Japan and appears frequently in Japanese restaurants.

Good night.