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Sea urchins, a spicy, but delicious dish



France 3

Article written by

D. Brignand, R. Chapelard, H. Ayroulet

France 3

France Televisions

The sea urchin fishing season, very supervised to protect the species, started on December 1 in the Var and the Alpes-Maritimes. This strange animal is popular with gourmets.

Sea urchins, a feast for the eyes as well as for the puck. To flush them out, better to start early. Every day, from December 1 to April 15, Franck Bottero leaves the port of Nice (Alpes-Maritimes) before sunrise. For more than three hours, the sea urchin fisherman snorkels not far from the coast and performs precise and methodical movements.

Back in port, the first customers are not long in coming. It’s been at least three or four years since I ate it, so my mouth is really watering!, says a buyer. That day, a hundred sea urchins will be sold open. “There are regulars and sea urchin lovers“, who eat them cru without cleaning them. A dish that can be enjoyed with slices of bread and butter, all washed down with a glass of white wine, advises the fisherman’s father, Ferdinand. Bottero.

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