Ripsaw

I just had a wonderful lunch with a serving of uni sashimi, fresh from the shelll. It was delicious, and reminded me of the ocean. Another diner casually asked me how my meal was, and related to me a story about his trip to Greece. He said he was diving for sea urchins, and when they got topside, the divemaster handed out some limes. They cracked open the shells, squirted the lime inside, and scooped out the most delicious eggs ever eaten. I'm headed for Greece.

Ah yes, I sampled both East and West coast sea urchin. I must say, the Pacific bred sea urchin was much larger, and tastier than it's brethren from Maine. It must have something to do with the temperature of the water. Does anyone else have any regional favorites?

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