Coastal Foraging for Sea Urchin (Uni): Mendocino Sea Urchin Festival!

[@chammyy456]

you two have such a rare bond, beautiful couple!

[@monets6365]

Looks delicious and you guys are adorable ✨

[@lemonamo]

You're such an amazing person. Thank you for teaching proper ways for sustainable living. Keep the old ways alive 😁

[@catchncookcalifornia1574]

Thank you!

[@stanf9898]

Festival!? Let's go!

[@maxiem1990]

Diane face at the end haha, thanks again for sharing man!

[@Zoro16288]

I’m about to move there, can’t wait to forage some myself

[@christophercarrillo4726]

Always love the new videos you provide us with!

[@catchncookcalifornia1574]

Thanks for watching!

[@betzaidavazquez5579]

Awesome video and introduction to Uni and always teaching us new things. Great to see Diane , and that dish she made left my mouth watering and wishing for a taste. 💕🌟✌

[@catchncookcalifornia1574]

Thanks! I will see if Diane can write up the recipe and I will leave it in the description.

[@herschelbrown2944]

Really love your channel Kevin, thank you for making and sharing!

[@catchncookcalifornia1574]

Thank you!

[@benjovi7007]

awsome vid .thank you

[@aaronalto3034]

Awesome!

[@MaiNguyenAnaheim]

Wow! I seriously want to go!

[@catchncookcalifornia1574]

Hope that you can join me! I guide these outings regularly. catchncookcalifornia.com

[@aileendanao7642]

Wowowow, that Uni egg tofu looks so good. The pure joy on your faces is almost like having tastovision! 😂

[@happytam]

That looks amazing. I must learn how to make it. Please post the recipe and process. Please......

[@benjaminmahoney7210]

Love it, please keep it up and teach us! So glad I came across your channel!

[@lifeofeels8271]

The steam egg and uni looks delicious! I'm going to have to try this recipe next time i get some sea urchins. Good stuff!

[@catchncookcalifornia1574]

You will not be disappointed! It was great!

[@dirkluoma9687]

Gotta eat them to beat them. Miss going ab diving for sure but love the uni! Thanks for the how to. Shout out from Humboldt

[@cat19649]

Honestly amazed this is such a small channel + such a low view count… I would bet this channel will pop off in future great content. I live in the bay area I will definitely be trying this!

[@92bagder]

grind the urchin bodies, makes for great garden fertilizer

[@Bmwqxtmop]

Need to try this!

[@kaneren-xo4hn]

Great video, which beach is this? I was camping in fort Bragg area twice during low tide and I don’t see much sea urchin in the tide pools. I do see a ton of huge abalone though

[@catchncookcalifornia1574]

You can try the south side of Van Damme. The abalone you were seeing are supposed to be sub-tidal and have now migrated into the high intertidal to find the last remaining seaweed. They are some of the last holdouts of the abalone population. These are also now extremely vulnerable to poaching as they are often visible at low tide.

[@VCheckItOut]

Wow. Cool video. Found half dozen of small and 1/2 dead purple urchins at low tide today in SoCal. Thinking of heading north for them urchins to try for the first time. Do you recall what was the low tide on the Sea Urchin Festival day? Thanks.

[@catchncookcalifornia1574]

Right on. I believe it was a -1.2 but they can be found on tides lower than -0.8. I suggest bringing waders though as they are a bit deeper than mussels and also pick days with the calmest swell forecast to be safe!

[@dennisolive4741]

Too bad you didn't offer us that recipe! It looked yummy!

[@masamunesword]

This is a classic Korean dish called gyeranjjim. The base dish is very simple to make: 1/2 cup prepared dashi or any other sort of soup stock you like 2 eggs 1 green onion, chopped with white and green parts separated Sesame oil Beat the eggs and stock together until smooth. Mix in the white parts of your green onion into the egg mixture. Pour your egg mixture into a heat proof vessel and lower that vessel into a simmering pot of water that has a tight fitting lid. Put the lid on, steam for eight minutes, stir the eggs and add the green parts of the green onion on top, steam for another four minutes, remove, then top the now cooked eggs with sesame oil. If you want it just like theirs, also top with uni, kelp chili crisp, and soy sauce.

[@dennisolive4741]

@@masamunesword thank you for responding! I will follow the recipe the best I can. I'm in Bali so no kelp Chile crisp, I have sambal asli. It nice all of you seem to get to work together sometimes, Taku, Fisherman's friend, Jordan, I love all your contents. Please keep up the catch and cook! I learn so much!

[@yujishinohara1uponatime]

The egg dish is a favorite sushi side dish called chawanmushi(steamed bowl). Nice east meets west uni presentation.

[@Jenniferlsweet]

ahhh lovely sentiment!

[@michael22414]

I've been wanting to go out this year but haven't found a good low tide day or location that I know of (other than the one obvious one). Sea Urchin are so invasive I just wish people would be more open about sharing locations that are easy to help harvest.

[@catchncookcalifornia1574]

Freediving in the shallows for them will also open a lot of opportunities when the tides are not right. New videos on this coming soon. Van Damme, Fort Ross, but really just anywhere on rocky reef from Sonoma Coast and north.

[@tblazy3463]

Looks good i was at that spot earlier in the year and its sad to see the abalone population is not like it was. It was sooo much fun to dive for them. Have to try that cook next time.😁

[@catchncookcalifornia1574]

I hear you!

[@bretthumphries7911]

Nice. Uni quiche (with bacon and swwiss cheese) could be a thing? Good hunting

[@catchncookcalifornia1574]

Sounds great!

[@jogosfishing701]

Is there a good way to preserve uni longer term? Like a week or more? I love getting out to the coast and sharing the bounty when i get home to the mountainsof eastern nevada, but uni has mostly been an on the spot thing when i go.

[@catchncookcalifornia1574]

Not that I know of. I tend to think of it as a 3-day-maximum shelf life. I know they ship it to Japan in alum though so maybe if left in Alum solution it is ok? I do not know though. I have not tried freezing it in water but maybe I will in the near future to see if that works.

[@jogosfishing701]

@@catchncookcalifornia1574 thanks man. I'm going to try a couple of things too and I'll let you know how it goes. Thanks for the awesome videos!

[@KI-dc9ok]

Nice recipe. Similar to Japanese chawanmushi. Say Dr. K is there a season when the uni is at it's fullest. I've harvested when they all seem empty and thought it was seasonal. Are you saying that a different cluster may be full while others are empty?

[@catchncookcalifornia1574]

Interesting! They seem to be fullest in the Fall/Winter but I find good ones year round especially when diving. The fullest tend to be wherever there is still some kelp for them to eat. The short answer is I am noticing patterns but still need to gather more data.

[@julialichtblau7796]

I was wondering if these guys were back in season yet! Great to learn about Alum too, I had no idea! Did you try uni pasta sauce yet?

[@catchncookcalifornia1574]

Julia! Yup, on the next trip! I think it will be 2-3 videos from now. Super tasty!

[@julialichtblau7796]

Awesome!!! So stoked to share more uni recipes!

[@crunchers9]

You can see some areas of the rock underwater where it's been stripped of all algae. The purples will eat into the rock if there's nothing else to feed on.

[@catchncookcalifornia1574]

Yep! Pretty devistating!

[@benjovi7007]

how much alum to water rashio do you use?

[@desertfairychickres4021]

Yippee!!! Hey Kevin.

[@guang-puuwen5244]

Nice!

[@Jenniferlsweet]

so, where the urchin poulation is so huge, why is there a limit?

[@catchncookcalifornia1574]

Not sure. Perhaps they figure some are needed to feed the wildlife? 35 per day for foraging, 40 gallons per day for diving (but only in Sonoma, Mendocino and Humboldt Counties).

[@chrisrodrigues5038]

I thought he was going to “pop the question” at the end.

[@catchncookcalifornia1574]

I would need to do my hat hair up better than that to make that move :)

[@CannabisCuh]

That looks crazy could be worth 30$ on a menu

[@kevsgonefishing]

Do you have the recipe for this???

[@catchncookcalifornia1574]

I will see if Diane can write it down and I will add it to the description in a couple of days if you check back.

[@kevsgonefishing]

@@catchncookcalifornia1574 Thank you very much, tell Diane thank you as well. I’d love to try one of your excursions some time. Keep making great videos!

[@shannonluster5083]

It's very difficult to follow the preparation by just watching it without narration

[@chimeraproject9481]

Those are some weird bathingsuits y'all use in California, are you sure that's a beach?😮

[@kennfujioka]

😋🤙🏽❤️

[@nightlark]

looks delicious! but i was sad to hear the fact that a recent extinction of local starfish as caused this overpopulation..... a reminder that there is much out there to save before it's too late!!

[@catchncookcalifornia1574]

Agreed! With no salmon season due to drought and wildfire conditions decimating their offspring in the ever-warming rivers it is ever more apparent that we need to step up as a community and act as ambassadors of the resources we care so much for!

[@burritofueled7415]

Are sea urchins subject to biotoxins/the red tide?

[@catchncookcalifornia1574]

Nope! Not at all since they eat seaweed and not plankton. They are safe year-round.

[@mikahight9530]

:D

[@bfranco1519]

Don’t be a simp bro. Women don’t like that…

[@ncmartinez_his]

When are you going to have children?

[@kaneren-xo4hn]

Great video, which beach is this? I was camping in fort Bragg area twice during low tide and I don’t see much sea urchin in the tide pools. I do see a ton of huge abalone though

[@kaneren-xo4hn]

Great video, which beach is this? I was camping in fort Bragg area twice during low tide and I don’t see much sea urchin in the tide pools. I do see a ton of huge abalone though