Assis Toi: You say whore’s eggs, I say uni

The first time I tasted it, I didn’t understand it.

Food should not melt like this in my mouth. It’s like a briny foam peanut.

The second time, I knew what to expect, and appreciated it a bit more. My other half, did not.

Now, I have to say that I enjoy fresh sea urchin roe, often known by its japanese name, uni.

Image via NPR

A few years ago, I had the chance to meet Nick Budreski, who told me a rather interesting story about how his father came to harvest the spiny little guys. In this episode of “Assis Toi”, Budreski tells that story, as well as some of the difficulties in gathering the revered and reviled seafood.

Take a listen and stream it over at Information Morning Moncton‘s site, download the podcast here, or check with your local CBC Radio One station in the Maritimes for airtimes.

Also, check out this little extra audio tidbit, where Nick Budreski talks about how he remembers certain people harvesting sea urchins in Halifax Harbour.