Oysters with Sea Urchin Roe
“The more oysters you eat, the more you’ll learn to recognize your favorites. I’m a fan of briny oysters, so I usually buy northern varieties from Maine, Cape Cod, Canada, or the West Coast cultivated in relatively cold water. Thus, they have a similar flavor to North Atlantic Oysters.
When you buy oysters, make sure the shell is tightly closed. Unlike clams or mussels, which are usually alright if they gape a little, oysters must be tightly sealed or they will dry out. Watch also how the oysters are displayed.
They should be kept flat on a bed of ice or in a refrigerator. If they are left topsy-turvy in bags, their briny juices will run out. When you get your oysters home, arrange them in a refrigerator on a baking sheet or platter so they stay flat.
Make sure they are upright with the flat shell on top. NEVER soak oysters in water in the way that is sometimes recommended for getting the sand and grit out of mussels and clams. Depending on how fresh they are, to begin with, oysters will keep up to a week in the refrigerator, but I always try to use them as soon as possible.” – James Peterson
Preparing Oysters & Sea Urchin
“When confronted with an oyster, you first have to shuck it. This takes a little practice until you get the knack. In order to shuck, equip yourself with an oyster knife with a blade about 3 inches long and a strong wooden or plastic handle. The blade should be blunt.”
Removing the Uni (Roe) From a Live Sea Urchin
“When preparing sea urchins, the goal is to remove the bright orange roe. The urchin roe can be eaten raw atop oysters as seen below, or pureed and added to sauces as illustrated later over baked halibut.”
“I like this little stew because it’s quick and easy to prepare. It’s elegant and understated. It’s absolutely bursting with the flavor of the sea.”
Creating the Sea Urchin Roe Sauce
“To use the sea urchin roe in a sauce, take the fresh-shucked uni and work it through a strainer with the back of a wooden spoon.”