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Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch'

Serious Eats Kate Williams 2 comments

I had my first bite of raw fish sushi in high school, but it wasn't until a couple of years ago that I finally persuaded myself to try uni. The delightfully pure saltiness of the roe was a surprise; its subtle, oceany richness captivated me, and I've been eating it at sushi joints ever since. Until this week, however, I had never brought some home to cook with myself. More

Sea Urchin Uni Butter from Strip House

Serious Eats Erin Zimmer Post a comment
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