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sea urchins


A nuisance to step on and a popular salty hors d’oeuvre in Corsica— the sea urchins caught in the crystal seas off Cap Corse are said to be the finest. Caught in the autumn and early spring, their orange roe is eaten raw or made into a pasta sauce (crème aux oursins).

They are also popular in Marseille, where they sometimes call them châtaignes de mer (sea chestnuts).


Fish and seafood

Text © Dana Facaros

Image by Pixabay