December 1st marks the start of sea urchin harvesting season, one of Corsica’s gastronomic delights.

Sea urchins are abundant along the Mediterranean and can often be seen in shallow, rocky waters. Not surprisingly, they find their way into many local dishes (including appetizers, pasta and stews), in countries from Portugal to Greece.

Since the waters in Corsica are crystal clear and most of the sea urchins are black (at least the ones I’ve seen) they’re very easy to spot and pick up. (This is one reason why I usually wear water shoes).

The locals in Corsica prefer to eat them freshly picked, right near the beach with bread and a chilled bottle of white wine.

The edible part of this spiny creatures consists of five bright orange lobes that are very soft and tasty, (not hard and rubbery like conch or squid).

Sea urchin fishing is regulated in Corsica and only permitted from December 1st through the end of March. It is important to respect these rules both for consumer safety (less risk of contamination) and to preserve the population of sea urchins along the Corsican coast.

In mainland France and on the island of Corsica sea urchins are considered a treat for New Year’s Eve celebrations.

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Sea urchins are present in other parts of the world as well including the US, Canada, Chile and Japan. If you enjoy sushi, sea urchins can be found in the menu of many Japanese restaurants (look for “Uni”).

Sea Urchin Roe

Filed under: Gastronomy