by 
The Curious Bag
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Sea urchin can be prepared and eaten in a variety of ways, and is considered a delicacy in many Asian and Mediterranean countries, notably Japan and Italy.
Taste
Taste of sea urchin can vary. Some describe the taste as slightly sweet and akin to lobster, and others describe the taste as subtle, slightly salty, and reminiscent of ocean water.
Extracting the Flesh
Gourmands seek the sea urchin's ovaries, or roe, located within the spiny endoskeleton. The ovaries are extracted by slicing the endoskeleton and scooping out the flesh inside.
In Japan
In Japan sea urchin ovaries are known as "uni." An ingredient in sushi and sashimi, uni is typically served with soy sauce and wasabi.
In Italy
In Italy sea urchin, known as "ricci di mare," is commonly eaten raw, mixed into omelets or pasta, or smeared on bread.
Commerical Sources
Though many species of sea urchin are found throughout the oceans of the world, some areas are exploited commercially. In the United States, the coasts of Maine and California produce large sea urchin harvests, primarily for export to Japan.
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