Hellow guys, Welcome to my website, and you are watching Purple sea urchin's delicious explosion -Superabundant S1 E2. and this vIdeo is uploaded by Oregon Public Broadcasting at 2021-06-17T04:59:48-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Purple sea urchin's delicious explosion -Superabundant S1 E2 |
| Video Uploader | Video From Oregon Public Broadcasting |
| Upload Date | This Video Uploaded At 17-06-2021 07:59:48 |
| Video Discription | Ravenous, brainless and covered with spikes, sea urchins have evolved to not be messed with. Off of the south coast of Oregon, one kind of urchin in particular, the purple sea urchin, is enjoying an unprecedented population boom--up 10,000% percent in recent years. In the waters off of Port Orford alone, there are now thought to be more purple sea urchin than there are humans in the US (350 million vs. 330 million). While urchin has traditionally been on the menu in Japan and in domestic sushi bars, where it's known as uni, Oregon chefs are finding new ways to serve this newly abundant resource. Fresh uni is often described as tasting of the sea--briny, yet rich and fatty. It's a combo that Erizo's Jacob Harth finds works well on toast, coated in a light soy-egg sauce, served impossibly fresh at his pop up at the Nevør Shellfish Farm in Tillamook. Further south in Port Orford, The Nest Cafe's Christian Gomez is developing an uni carbonara, featuring fresh whole uni, uni sauce and uni foam, a nod to traditional Mediterranean urchin preparations, but with an Oregon coast flare. But the rise of the purple sea urchin is alarming to coastal researchers like Oregon State's Tom Calvanese. Purple sea urchin eat kelp, and left unchecked, can devour underwater kelp forests, which are essential habitats for fish and other marine species. Before western contact, sea otters and sunflower sea stars kept purple urchin numbers down. But these natural predators are now scarce, leaving humans with the job of protecting kelp forests. According to Calvanese, eating more urchin is definitely helpful, but is only part of a larger coordinated effort to protect and manage the coastal ecosystem. Chapters: 0:00 Sea Urchin Introduction 0:43 Sea Urchin hunting in South Coast of Oregon 1:14 What are sea urchins and are they special 2:19 Uni is the Japanese name for the edible part of the sea urchin 2:48 Utilizing uni in dishes with coastal Oregon chefs 3:27 Purple sea urchin problem 5:10 A purple sea urchin solution 6:14 Using uni in dishes - Uni toast 7:08 Balance in the coastal ecosystem This is the second episode of OPB's new video series on food and food systems in the Pacific Northwest, Superabundant. Check out our previous episode on Oregon truffles. Be sure to subscribe to catch future episodes. https://www.youtube.com/opb?sub_confirmation=1 Up next: Honey. More at www.opb.org/show/superabundant Featuring: Tom Calvanese, Station Manager, Oregon State University Port Orford Field Station Jacob Harth, Chef and Co-Owner, Erizo / Nevør Shellfish Farm pop-up Christian Gomez, Chef and Owner, The Nest Cafe Credits: Created by Arya Surowidjojo and MacGregor Campbell Camera: Stephani Gordon Narrator: Crystal Ligori Audio: Nalin Silva and Steven Vaughn Kray Executive Producer: Jan Boyd Food Advisors: Sarah Masoni and Heather Arndt Anderson Sponsored by North Coast Food Trail Supported by Kay Kitagawa and Andy Johnson-Laird Thank you to the members of OPB. To become a member, visit www.opb.org. #Superabundant #OPB #seaurchins |
| Category | News & Politics |
| Tags | opb | oregon public broadcasting | oregon | sw washington | portland | bend or | eugene | salem or | ashland or | grants pass | medford |
