In our warming oceans, marine species are moving into new areas and "re-engineering" or often destroying those ecosystems, ...

In our warming oceans, marine species are moving into new areas and 're-engineering' or often destroying those ecosystems, ...

Sea urchin has been a staple of Japanese cuisine for hundreds of years, often featured in sushi and sashimi dishes. More commonly called "uni" when it appears on menus, the delicacy has taken over ...

Arrange the sea urchin (uni) pieces on the clams. Use a fine-tooth rasp-type grater to shave the dried fish roe (karasumi, wuyuzi, or bottarga) over the clams. Garnish with micro-greens and serve ...

For this dish, I substituted sea urchin "tongues" for the eggs, and karasumi (salted and cured mullet roe; it's like bottarga) in place of the cheese, but the technique is almost the same as that ...