Pink sea urchin species may be climate-tolerant food source

California Sea Grant article features work of CMBC Alumnus, Kirk Sato, Ph.D.

Sea urchin is a delicacy in Asia, South America, Europe, and increasingly in California, where the uniquely flavored roe, or uni, is used in sushi, gourmet cuisine, and products such a

s sauces and flavorings. But the large red sea urchin (Mesocentrotus franciscanus) caught off the coast of Southern California—the primary urchin fishery in the US—is vulnerable to increased water temperatures and ocean acidification.

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